Sweet and Sour Vegetable Soup, with Ginger

A simple Chinese style soup made with mixed vegetables. I used diced carrot, courgette, and a third of a yellow pepper, but a wide range of other vegetables can be used, including cabbage, sweetcorn, bamboo shoots, etc. Plus a dessert spoonful of diced ginger root.

The vegetables (plus the ginger) were cooked in a little boiling water for twenty minutes until they were soft. Then left to cool under glass (while I went shopping).

I used a shop-bought sweet and sour sauce (Aldi own brand), but it is easy to make one with some tomato puree, sugar, salt, and white spirit vinegar. It can be thickened with a teaspoonful of cornflour. It is best to make it separately. Stir in the sauce, and heat until the soup comes to the boil.

Serve in a bowl with some Szechuan pepper, or black pepper. Delicious and easy to make.