This is a popular daily soup that not only tastes great, but is very good for digestion. The mustard leaves are a good source of fibre and the ginger gives us warmth during the wintertime

Ingredients

• 4 cups beef stock
• 4cm piece of ginger, bruised
• 1 tbsp vegetable oil
• 1 tbsp shallots, pounded
• 1 tbsp white spring onions, chopped finely
• 100gr lean minced beef
• 1 tbsp fish sauce
• ¼ tsp coarse black pepper
• ¼ tsp sea salt
• 150gr green mustard leaves, roughly chopped lengthways

Method

Bring stock to the boil, add ginger. In a small frying pan heat oil. Add shallots and spring onions.

Sauté, stirring 1 min to release flavours. Add beef, salt, pepper and fish sauce and cook 1 minute until half cooked.

Add mustard leaves to stock and simmer 15 minutes on low heat.

Add beef to stock and cook a further 5 minutes.

Season to taste.

Serves 4 as a starter.