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This Asian broth was a bit of an experiment for me. I tend to be more a fan of thick and creamy soups, but I thought that a creamy soup would be too heavy when dealing with Asian flavours (cream of soy sauce soup? Umm…) – so, Asian broth it was.
You wouldn’t believe how simple this kale and asparagus broth was to make. Well, you probably would, because it’s just about as easy as it looks – some yummy bits, floating in a tasty broth. Make sure you start with a good quality vegetable stock, since let’s face it, about 90% of this soup is just stock. Infuse it with garlic, ginger and chilli, and add some soy sauce, some spelt (for a little bit of bulk!), and your veg.
Then it’s just a case of garnishing your soup (sorry, here I…
View Full Recipe at Amouse Your Bouche
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