Asian Vegetable Soup

For the Asian vegetable soup, peel and chop the ginger and garlic. Clean cream mushrooms and cut into quarters. Wash pak choi and cut the white and green separately into strips.

Wash spinach leaves and mung bean sprouts as well. Heat coconut oil in a saucepan and sauté ginger and garlic together with pepperoncini seasoning.

Then add the mushrooms and the white of the pak choi and sauté.

Deglaze the vegetables with the soup and coconut milk and bring to a boil.

Add the greens from the pak choi, spinach, mung bean sprouts and peas and simmer for a few minutes. Season with salt and pepper, a little coconut aminos and a dash of lemon juice.

Preparation Tip:

If you like, you can also simmer glass noodles!

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