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Serves: 6

Prep. time: 15 minutes

Category: Chinese Cuisine

Amt	Unit	Ingredients
1		carrot
1	teacup	cabbage leaves
3		lettuce leaves
3		spring onions with leaves
3	sticks	celery
50	grams	cauliflower sliced
2	tablespoons	refined oil
a	pinch	baking powder
a	pinch	citric acid
2	teaspoons	soya sauce
		salt to taste

Directions:

1.	Slice the carrot thinly.
2.	Tear the cabbage and lettuce leaves.
3.	Chop the spring onions and the leaves.
4.	Cut the celery into about 12 mm. pieces.
5.	Heat the oil thoroughly. Add the vegetables, baking powder and citric acid and cook on a high flame for 3 to 4 minutes.
6.	Add 5 teacups of boiling water, the soya sauce and salt and boil for 3 to 4 minutes.
7.	Serve hot with chillies in vinegar and chilli sauce.

Notes:

This soup uses the stir frying technique - an Oriental method of cooking using small quantities of oil. This results in minimum loss of nutrients and minimum absorption of fat, making it a very useful nutrient saving cooking technique.

Clear Vegetable Soup

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