Stir Fry Soup

Stir Fry Soup

I wanted vegetable soup the other day and as I looked at the veggies on hand- most of them were veggies I would normally use in a stir fry. I ended up making a stir fry with the veggies then adding stock just before serving to turn it into a soup. I don’t know why I never thought to do this before. It was really tasty. The veggies were still crisp, but by stir frying them first they had the wonderful flavor of being sauteed. I finished the soup off with a drizzle of sesame oil and some chopped green onions.

Stir Fry Soup

2 T. oil

1 large onion, chopped

1 carrot, peeled and sliced

8 oz. pea pods, trimmed and chopped

4 mini sweet peppers, seeded and sliced

4 c. stock- I used chicken- but use what you like

soy sauce to taste

hot pepper sauce to taste

sesame oil

1/4 c. chopped green onions

In soup pot or wok stir fry the onion in oil until browned. Add carrots and stir fry a few minutes longer. Add pea pods and peppers and continue to stir fry until tender-crisp. Add stock and bring to a boil. Adjust seasonings and add sesame oil and green onions right before serving. Serves 4.