This simple to make soup is full of nutrients and is quite detoxing with it’s ingredients, perfect after a weekend of Easter festivities and feasting!
There is something so refreshing about the ginger and coriander combination, you can just feel it working it’s magic through your body!
In a large saucepan, place 1 tbsp of olive (or sunflower oil), add 2 tsps of garlic and 1 tbsp of ginger. Saute until they become fragrant, then add 2 L of water, 4 tsp of herbamare (or vegeta, or chicken stock), bring to the boil. Add 2 grated carrots, 1 celery stalk finely chopped, 2 tbsp of freshly chopped coriander and 1 tbsp soy sauce.
Take 200g of rice vermicelli and prepare according to packet instructions. Once soup has been boiling for 20min, add prepared rice vermicelli, 10 snow peas (finely sliced) and 3 spring onions, finely sliced.
Season to taste. Optional: add 2 tbsp of saki (rice wine).