Ingredients with Measurements:
- 1 cup sliced carrots
- 1 cup sliced cabbage
- 1 cup sliced mushrooms
- 1 cup sliced onions
- 1 cup sliced celery
- 1 cup sliced bell peppers
- 1 cup sliced zucchini
- 1 cup sliced tomatoes
- 1 cup chopped spinach
- 1 tablespoon vegetable oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 8 cups vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the garlic and ginger and sauté for 1 minute.
3. Add all the sliced vegetables and sauté for 5 minutes.
4. Add the vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 20 minutes.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 20g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- Any vegetables can be substituted for the ones listed in the recipe.
- Chicken or beef broth can be used instead of vegetable broth.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add noodles or rice for a heartier soup.
Tips and tricks:
- Use a variety of colorful vegetables for a visually appealing soup.
- Add herbs such as thyme or rosemary for extra flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a garnish of fresh herbs.
Garnishes:
- Fresh herbs such as parsley or cilantro.
- Croutons or crackers.
Pairings:
- Serve with a crusty bread for dipping.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure all vegetables are thoroughly washed before slicing and cooking.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Geng Jeud is a traditional Thai soup made with a variety of vegetables and broth.
Flavor profiles:
This soup is savory and slightly sweet with a hint of spice from the ginger and garlic.
Serving suggestions:
Serve hot as a main dish or as a starter for a larger meal.
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Region: Thai