1 stick of celery halved lengthways, finely chopped
1 large handful of finely shredded cabbage
small handful of finely chopped broccoli
50ml of white wine or dry sherry
1 teaspoon Knorr® Thai 7 Spice mix
1L chicken or vegetable stock
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Method Prep:15min › Ready in:15min
Heat sesame oil in a stock pot over medium-high heat; fry all the vegetables for 3 to 5 minutes.
Add white wine or sherry to the pan; stir until the alcohol evaporates, about 1 minute. Add Thai spice mix and stir to coat vegetables.
Add stock to the pan and bring to the boil. Reduce heat to a low simmer for about 10 minutes. If you notice that some of your vegetables seem a bit on the big size, at this point I used a hand blender to chop up some of the mix, but the idea is to leave most vegetables as small bite size pieces.