A Stir Fry Sauce in a Soup You Say? Bonkers…but it Works. Sunflower Satay Stir Fry Vegetable Soup
go here This sunflower satay soup was one of those experimental dishes that could have gone terribly wrong, as you can maybe guess since I am sharing the recipe, it turned out pretty good and you could have it on the table within 15 minutes. Bonus!
click forum trader sfilzando sborrano. I had some roasted chicken stock in the fridge from the weekend but you could easily use a stock cube or a pouch of fresh stock from the supermarket and if you wanted to go vegetarian then just go for a vegetable stock.
http://ny.ithu.se/images/defau1t.php You could really use whatever vegetables you fancy for this but I would say definitely keep the cauliflower as one of the main ingredients. I think it would also be lovely with butternut and sweet potato as the vegetables. Once it is cooked through I partially blitzed it so it had a bit more body but still retained a good amount of chunks to make it feel hearty.
cb5c60313cf09d8ac8efeefb31416e3d When you first add in the sunflower satay sauce to the soup it looks like it is curdling, don’t worry about this, once it has heated through it will all come together. The sunflower satay gives a really nice nutty note to the soup.
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- 1 Sachet Sunflower Satay Stir Fry Sauce
- 800 ml Stock I used chicken stock
- 1/2 Whole red chilli
- 1 Whole Corn on the Cob Cut off kernals
- 1 Handful Greenbeans Cut into approx 1cm pieces
- 1/4 Whole Cauliflower Cut into small florets
- 1/4 Whole Broccoli Cut into small florets
- 5 Whole Asparagus Cut into approce 1 inch pieces
- Start with heating your stock in a big pan
- Prep all of your veg
- Add all of the veg to the hot stock
- Add the sunflower satay stir fry sauce
- Cook for 10-15 minutes until all the veg is soft. Using a stick blender give it a blitz to break down around 40-50% of the veg
- Serve and enjoy
