🍜 Hearty Variation: Complete Meal Soup
To turn this into a full meal, serve it with a small bowl of stir-fried chicken noodles:
Sauté 200 g (7 oz) diced chicken in a little oil.
Add 150 g (5 oz) pre-cooked wok noodles.
Pour in a dash of soy sauce and let it brown slightly.
Serve on the side or spoon some directly into the soup for a homemade “Asian bowl” vibe.
🌿 Chef’s Tips
✨ Vegan version: Replace cream with coconut or soy cream for a smooth, slightly exotic note.
✨ For extra flavor: Add a bit of grated ginger or a spoonful of mild curry powder when sautéing the vegetables — it pairs beautifully with the carrots’ sweetness.
✨ Rustic texture: Blend only half the soup and leave some vegetable chunks for a bit of bite.
✨ Storage: Keeps 3–4 days in the fridge (airtight container) or up to 3 months in the freezer. Reheat gently over medium heat.
