1. Heat the oil into a large pot, over a medium heat. Stir in the celery, onion, carrot, ginger and garlic. Saute the mixture until it begins to soften but stop just before it browns.
2. Add a little splash of water to the pan so that the mixture doesn’t dry out. Stir in some white pepper and 10 cups of water. Bring up the heat so that the broth begins to boil then reduce to a simmer and leave for 15 minutes.
3. Stir the soup well and then add in the mushrooms and the salt, simmering for around another 5 minutes. Stir the mixture well and then add some more water or sea salt if required.
4. Ladle the soup into the soup bowls and then add on the pea shoots, green onions and slices of radish as a garnish. Finally add on a drizzle of olive oil – then serve and enjoy!
Ingredients
Directions
1. Heat the oil into a large pot, over a medium heat. Stir in the celery, onion, carrot, ginger and garlic. Saute the mixture until it begins to soften but stop just before it browns.
2. Add a little splash of water to the pan so that the mixture doesn’t dry out. Stir in some white pepper and 10 cups of water. Bring up the heat so that the broth begins to boil then reduce to a simmer and leave for 15 minutes.
3. Stir the soup well and then add in the mushrooms and the salt, simmering for around another 5 minutes. Stir the mixture well and then add some more water or sea salt if required.
4. Ladle the soup into the soup bowls and then add on the pea shoots, green onions and slices of radish as a garnish. Finally add on a drizzle of olive oil – then serve and enjoy!