REVIEW recipe 47/56 ASIAN VEGETABLE SOUP

Here it is plated!!!

This was another great recipe, the mixture of vegetables and seasoning were perfect.   Following these recipes has been like opening a whole new world of cooking.  When I started with the first recipe I really thought I wouldn't get to the end.  But here I am months later and following the recipes has resulted in being able to:
1.  Understand how different ingredients result in a given taste.  For instance this recipe was spicy and sour.  To me that combination sounds unappealing.  As I cooked I appreciated that the sour was from the juice of a fresh lime and the spicy was actually a Thai paste I picked up at the local grocery store.
2.  Go beyond "stir-fry".   Before this year, with few exceptions, that was about it when thinking about any combination of vegetables that included this amount of variety.
3.  Experience vegetarian cooking with anticipation and planning.  I don't know about you, but before this project, when I went to the grocery store I would think:  "pick up some vegetables"  or  "don't forget some fruit".  The result of that type of thinking was a lot of produce that would go to waste before I could cook it.  By staying on the recipe list, the only thing I would buy off of it was:  coffee, milk, butter and bread.   Admittedly I could survive on that, if I went out to eat.  This way I stayed focused on the ingredients.  I rarely went into the center of the store.  I did most of my shopping in the produce section (a well known recommendation for healthy living).
4.  Keep the calories low.  Most of these recipes are under 400 calories, this one is so low in calories I could eat all six servings and still not overdo it.