Basic Vegetable Soup

1. 1

   Slice the celery, carrot and onion about 5 mm thick.

2. 2

   Julienne the bell peppers and ginger thinly.

3. 3

   Cut the cabbage roughly.

4. 4

   If you cut the vegetables too small they will disintegrate.

5. 5

   If you want the soup to have volume cut them up into large pieces.

6. 6

   I recommend using a large pot to cook the soup.

7. 7

   Put all the cut up vegetables, konbu seaweed, salt and water into a pot and start heating.

8. 8

   When it comes to a boil lower the heat to medium, simmer for 20 minutes and it's done.

9. 9

   If you are using a pressure cooker, cook under pressure for 5 minutes, then turn off the heat, and leave to cool down naturally.

10. 10

    Season with salt and pepper before serving.

* Per serving · 4 servings · Values may vary.