This recipe went down amazingly at our weekly cafe spot in Loughborough Junction, London. We made the broth overnight to really let the flavours evolve. It was packed full of organic greens from Local Greens surplus vegetables. There are lots of ingredients so have a play and don't be afraid of substituting if you do not have everything. The Local Greens veg bags had all the vegetables last week but have a look in your fridge for inspiration (that's how we like to cook).
- 2 tbsp oil for frying, we used sesame and coconut oil
- 2 onions, chopped
- 3 inch of ginger
- 3 inch of galangal
- 2 tsp tumeric
- 2 tsp chilli
- good pinch of cumin seeds
- 5 tomatos, diced
- bunch of carrots, some for the stock and some shredded
- 1 celeriac
- bunch of parsnips
- sesame seeds
- cabbage, shredded
- mixed stir fry greens
- soy sauce or Tamari to make gluten free
- bunch of corriander
- rice noodles
- raddish, finely sliced
- First of all prepare the stock, roast the vegetables; celeriac, carrot, parsnips and onion in an oven at 170C until soft.
- Fry off the ginger, galangal, lemon grass, turmeric, chilli, cumin seeds, coriander in coconut oil until fragrant.
- Add the vegetables to the spices and cook for as long as possible (we left on the hob overnight). Add most of the coriander and reserve some for the garnish.
- Strain the broth and add the tomatoes (you can use the veggies for another soup or a curry).
- In a frying pan toast some sesame seeds with no oil in a pan.
- Fry the shredded cabbage in the sesame, chilli and soy sauce/Tamari.
- Blanch the stir fry greens and cook the rice noodles.
- Put all the components together and garnish with lime, sesame seeds, chilli flakes and soy to taste.