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Books & Spoons Recipe A SPRING TWIST TO THE OLD FAVOURITE

18/3/2016

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​Spring time, everything seems so new, fresh, and bright. The first warmer, sunny days, they seem like an old friend has come for a visit, and the first warm breeze of wind just wraps around you like a warm hug...

Yes, the sun finally came out, and even I feel poetic.

I wanted to make a soup, I had some root veggies at home, and was planning to use them in the Vegetable Soup, but then thought that I would like some meat in it. I sautéd some pork I had to go with it.
I love the fresh taste of ginger, the way it tastes often reminds me how spring feels. A lot of freshness, a little pinch from the spiciness, and a great source of antioxidants, like the sun rays.
Another addition to the basic vegetable soup was a chili pepper. Just the right amount, and it brings a slow burning heat, and a great aftertaste for a soup, or any dish for that matter.
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So I took my
- Onion,
- A bunch of spring onion (you knew I just had to use them),
- A thumb end size of a piece of ginger, finely chopped,
- And a chili pepper, chopped fine,
- Sautéd them, added the pork, sautéd everything until the pork was done, and had a nice color on it.
- Added the root vegetables, carrots, and potatoes, and the vegetable stock, and let it slowly boil, until everything was done, and ready. 
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It turned out really lovely, not just the aroma, but taste as well. The freshness of ginger, and the slow heat of the chili pepper was a great addition to the basic vegetable soup. Brought a little spring into the house as well! 
I hope you enjoy it as much as I did, till next time
~ Cheers!
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