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1
Make boiled eggs.
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2
Chop the garlic, ginger and onion.
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3
Cut the boiled eggs in half lengthwise, and cut the courgette into bite sizes.
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4
Cut off the root of the asparagus by 1-2 cm and peel the bottom part with a peeler.
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5
Cut the aubergines in half lengthwise, soak in water to remove the astringency, score the skin in a crisscross pattern.
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6
Then cut 2/3 lengthwise in the center.
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7
Peel the potatoes and carrot.
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8
Wrap in cling film and microwave for 3 minutes in 600W.
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9
Or you can boil.
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10
Quarter the cooked carrot.
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11
Season the chicken wings with salt and pepper and leave to rest.
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12
Put 1 tablespoon of olive oil in a frying pan and brown both sides.
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13
Then put them on one side on a plate.
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14
Put 3 tablespoons of olive oil and the ingredients in a pan.
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15
Saute until browned and aromatic.
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16
Add onion and saute well for 5 minutes.
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17
Add ingredients and saute, taking care not to let it burn.
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18
Add the canned tomatoes and cook.
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19
Add the ingredients and bring to the boil.
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20
Then add the chicken wings and simmer for 15 minutes.
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21
Add 1 tablespoon of olive oil in the frying pan used to fry the chicken wings.
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22
Stir-fry the aubergines, courgette, and brown the potatoes and carrot.
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23
Season the soup curry (Step 7) with coarse salt and soy sauce.
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24
Arrange the vegetables in a serving bowl, ladle in the piping hot soup curry, and top with the boiled egg to serve.
