The other day I was in the mood for a very light meal and in much need of a little detox and I thought: why not a simple a vegetable soup? just some in-season veggies and some stock, period. And I realised I have not posted a basic vegetable soup yet and it would be a good recipe to share. So I went to a little grocery store around the corner and came back home with what I found there; a mix of winter and spring vegetables plus something I already had at home.
However… I couldn’t help myself and I end up turning my Mediterranean vegetable soup into a Chinese-inspired dish by adding some curry powder, ginger and tofu, among other Chinese flavours, to the mix and the result was wonderful! Shall we take a look at it?