Soups - Vegetable thirsty

Clean and chop the vegetables. Boil water with 1 tsp vegetable broth. Carrot pieces, add cabbage first to the boiling soup.

Clean and quarter the mushrooms, squeeze the lemon and pluck the parsley. First add the rice noodles, then quarter the mushrooms.

Cut spring onions into rings. Season the soup with salt and pepper. Add lemon juice. Then put in optionally the lemongras and the chopped tomato.

After the rice noodles have been cooked, serve the soup in a bowl.

Clean the spinach leaves, carrot, celery and cabbage. Cut the cabbage, carrot and celery into small pieces. Break the broccoli florets into small pieces.

Bring 250ml water to a boil and add 1 tsp vegetable broth. Cook the vegetables without the spinach leaves for 3 minutes.

Cut the spring onion, including the green, into rings. Just before the end of the cooking time, add the spinach leaves to blanch them.

Season everything with salt and pepper, sprinkle the spring onion rings over the soup and serve in a bowl.

Cook rice with 1 tsp vegetable broth. Drain corn. De-stem the tomato and cut into cubes. Break the broccoli florets into small pieces.

Boil 250 ml water with 1 tsp vegetable broth. Add the vegetables and continue to cook for 3 minutes.

Meanwhile, cut the spring onions into rings.
Add the rice and corn to the soup and season with salt and pepper.

Season everything with salt and pepper, sprinkle the spring onion rings over the soup and serve in a bowl.

Fry the chicken breast in a pan with a tablespoon of oil. Pour boiling water over the glass noodles and let them soak. It is best to prepare according to the instructions on the packet. Boil water and simmer with 1 tbsp vegetable broth.

Wash and trim the spring onions, peppers and carrots and cut into fine strips. Fry in oil over low heat and add to the broth.

Drain the glass noodles and cut into small pieces. Add both to the broth and let stand for about 10 minutes.

Shortly before the end of the cooking time, add the bean sprouts and the already cooked and chopped chicken. Season the soup with soy sauce, sambal-olek and vinegar. Place a few spring onion rings over the soup in the REBOWL for decoration and serve.