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

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Hot and Sour Soup

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

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.

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‘Easily the best hot and sour I have eaten. Full of lovely crunchy vegetables. The ingredients are nicely balanced out. Nice starter for my Saturday night Chinese fakeaway!’

Olivia Beattie

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