Hot and Sour Soup

10MINS
10MINS
98KCAL

This low-cal Hot and Sour Soup packs in the veggies and is the perfect quick meal to prepare on a cold day to warm you up. Xanthan gum is a great ingredient for thickening soup and can be found in most supermarkets in the 'free-from' aisles as a gluten-free variant of cornflour.

Featured On
Pages 124 - 125

This recipe is currently only available in our book. You can get it here

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Olivia Beattie, Glasgow

Hayley, Manchester

MrsSalt, Bury

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Hints & Tips

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How To Batch

Cool within 2 hours of cooking, then divide the cooked recipe into individual servings and freeze immediately. Allow to defrost then reheat, or reheat straight from frozen in the microwave or over a medium heat, stirring occasionally. Find detailed guidelines on reheating on page 11.

A soup lovers dream!

I used a grater for the carrots as it was easier than slicing. Next time I’m planning to up the sour flavour with an extra 1tbsp of white wine vinegar.

The best hot soup I have tasted!

Initially i thought it would take long but its one of the easiest and quickest soup to make. I left out the egg and the soup looked less creamy and clearer. It did not affect the taste of the soup.