Traditional Chinese Name: 三色椒素湯 (sān sè jiāo sù tāng)
I was inspired to make this soup from my mother-in-law, who used the tri-coloured peppers with pork in one of her soups. You don’t immediately associate these peppers to taste good in soups, but with the right combination of ingredients, it’s actually pretty tasty and extremely healthy! I went for a vegetarian soup to keep it clean and simple and used chestnuts to enhance the soup flavour (instead of meat). My husband is normally not a fan of my “natural & bland” soups, but he thought this was a hit and went back for thirds. To have the kids drink more, I made Japanese noodles and used the soup as the soup base and they drank/ate it all – fabulous!
Amount serves: 8 large bowls
What Ingredients are required?
3 L of water
How do I prepare it?
- In a separate pot (not your soup pot), boil the chestnuts for 5 minutes
- Remove from heat and immediately peel the chestnuts (both the outer skin and the inner skin)
- Boil your soup water
- Prepare your vegetables
- When the water boils, add all the ingredients together
- Boil on medium for 1.5 hours (or use a thermal pot for at least 1.5 hours)
- This soup contains no fat
- All natural ingredients serves as a hearty meal
- Bell peppers are an excellent source of carotenoids, Vitamin C, A, B6 and E
- This soup is packed with antioxidants, which help in staying youthful!
- All the ingredients of this soup are readily available and easy to find
- Bell peppers’ benefits can be reduced when it’s been exposed to high heat (and breaks down)