Vietnamese Pineapple Soup

This soup is special because my teacher made it for me before. Since then, it has been imprinted in my mind. The taste and complex flavours. The key to it is the soup stock - once that is balanced, half the work is done. The veggies and the condiments are raw here. Those with kids can add in organic macaroni like I did to make a meal.

Stock:

2 apples roughly chopped

1 daikon chopped roughly

mushroom and veggie stalks

1 pineapple chopped roughly

2 carrots chopped roughly

2 tbs of fresh tamarind paste

Simmer till done for 30min at least and strain

Condiments/ Ingredients

Salad leaves e.g. watercress, amaranth

Winged beans

Star fruit sliced thinly

Japanese cucumber sliced thinly

Tempeh sliced

beansprouts

sunflower sprouts

Herbs like basil and mint

Bring stock to a boil/simmer, turn off the fire and add the ingredients. Cover the pot for about 5 min and serve. The greens in this dish need not be scaled by the water.