Midnight Soup

Name: Midnight Soup
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 1 Head Chinese cabbage (about 750 g); 1 (approx. 650 g) red, yellow and green peppers; 250 g Carrots; 1 (approx. 450 g) Vegetable Onion; 1 piece(s) (approx. 15 g) fresh ginger; 30 g Butter or margarine; 7-10 Tbsp Salt; 1-2 dried chillies; 1 pack of Onion soup gourmet style; 7-10 Tbsp Cayenne pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

1 Head Chinese cabbage (about 750 g)
1 (approx. 650 g) red, yellow and green peppers
250 g Carrots
1 (approx. 450 g) Vegetable Onion
1 piece(s) (approx. 15 g) fresh ginger
30 g Butter or margarine
7-10 Tbsp Salt
1-2 dried chillies
1 pack of Onion soup gourmet style
7-10 Tbsp Cayenne pepper

Directions

1
Clean, wash and drain the Chinese cabbage, peppers and carrots. Chinese cabbage and paprika in strips, cut carrots into thin slices. Peel and quarter vegetable onion and cut into fine strips.
2
Peel and finely dice the ginger. Heat the fat in a pot and fry the onion. Finally add ginger and steam. Add Chinese cabbage, paprika and carrots and deglaze with approx. 1 1/4 litre water.
3
Season with a little salt, bring to the boil, cover and cook for about 10 minutes. In the meantime chop chilli. Stir the onion soup powder and chillies into the soup and cook for another 10 minutes. Season to taste with salt and cayenne pepper.