This soup might be quick, but it's still full of flavour!
Ingredients (serves 4)
1 litre water
4 tsp of beef powered stock
2 stalks lemongrass, white part only, quartered lengthways
5cm piece ginger, sliced
2 red birdseye chillies, halved lengthways (see tip)
375g packet beef tortellini pasta
200g button mushrooms, thinly sliced
150g baby spinach leaves
Method
Place stock, 2 cups of cold water, lemongrass, ginger and chilli in a large saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low. Simmer, covered, for 5 minutes. Using a slotted spoon, remove lemongrass, ginger and chilli and discard.
Add pasta and mushrooms to the stock. Cover and return to a gentle boil. Cook, partially covered, for 6 to 7 minutes or until pasta is tender.
Add spinach to the saucepan. Cover and remove from heat. Stand for 1 minute or until spinach wilts. Ladle soup into bowls and serve.
Notes
Tip: Deseed chillies to reduce the heat.
Ingredients (serves 4)4 tsp of beef powered stock
2 stalks lemongrass, white part only, quartered lengthways
5cm piece ginger, sliced
2 red birdseye chillies, halved lengthways (see tip)
375g packet beef tortellini pasta
200g button mushrooms, thinly sliced
150g baby spinach leaves
Method
Place stock, 2 cups of cold water, lemongrass, ginger and chilli in a large saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low. Simmer, covered, for 5 minutes. Using a slotted spoon, remove lemongrass, ginger and chilli and discard.
Add pasta and mushrooms to the stock. Cover and return to a gentle boil. Cook, partially covered, for 6 to 7 minutes or until pasta is tender.
Add spinach to the saucepan. Cover and remove from heat. Stand for 1 minute or until spinach wilts. Ladle soup into bowls and serve.
Notes
Tip: Deseed chillies to reduce the heat.
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