Seasonings;
½ tsp Paprika
½ tsp Cumin
½ tsp Coriander
1 tsp Origano
½ tsp Anise seeds
½ tsp Turmeric
½ tsp Cinnamon
2 tbsp chopped Ginger
1 clove chopped Garlic
1 medium chopped Onions
3 chopped hot peppers 🌶
Veggies:
1 cup diced Carrots
1 cup Brussels sprouts
1 cup shredded Cabbage
½ cup chopped Mushrooms
1 tbsp Soy sauce
1 tsp Rice wine
Salt and pepper to taste
It basically started by a craving for a hearty veggie soup with only a few veggies and a bit of a flavor in a thin watery liquid. So this was prepared with what was in the house. I am not a Chef or a great cook but I enjoy preparing meals for myself to my satisfaction without the stress of wonderful if others will like it or not.
So what I did was first prep every ingredients by chopping and measuring out what I want to add to include salts, sour and bitter flavors.
Heated up my pot added about 2 table spoons of olive oil. Afterwards added my chopped onions, garlic, hot peppers and ginger. Cook that for a few minutes then add some salts and other seasonings followed by 2 cups of water then the carrots. Left to cook for 5 minutes then lowered heat and left for 10 minutes covered.
Once carrots were cooked I then added 2 more cups of water and the other veggies. Left to cook for 20 minutes.
Add chopped cilantros and further season soup to Tast then cook for 10 more minutes.
Turned off the stove and served. Yum
