The Nepal Soup

Credit Adam Freeman


Courtesy of chef Tyler Shedden, Palm Lane


1,500ml water
1/2 medium onion (peeled and sliced)
1/2 piece small celeriac (peeled and sliced)
1 stalk celery (curt into four pieces)
½ small leek (cleaned and cut into four pieces)
2 cloves of garlic
1/2 carrot (peeled and cut into four pieces)
4-inch piece dried kombu
4 button mushrooms (sliced)
75 grams tamari
10 grams salt


  1. Combine all ingredients in a pot and bring to a boil.
  2. Once boiling, lower the heat to a slow simmer and cook for two hours.
  3. Strain out all vegetables and place the broth back into the pot.

For the Garnish:


120 grams cooked brown rice
100 grams green kale (shredded)
100 grams cooked chickpeas
120 grams zucchini (grated)
120 grams carrot (grated)
100 grams sweet potato (roasted and diced)
30 grams chopped scallions
30g chopped coriander
30 grams Thai basil (torn0


  1. Place all ingredients, except the three herbs, into the pot with the strained broth and bring back to a boil.

For the Coconut-Vadouvan dressing:


100ml coconut milk
50ml grapeseed oil
20ml cider vinegar
5 grams Vadouvan spice (can substitute curry powder)
3 grams salt


  1. Whisk together coconut milk, vadouvan, salt and vinegar.  
  2. Stream in the grapeseed oil to emulsify
  3. Ladle the soup into bowls taking care to portion the rice and vegetables evenly
  4. Top each bowl with the three herbs and spoon the Vadouvan dressing equally among the bowls.

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