Vegan spicy Asian garlic and ginger soup

Ingredients

• 2 pcs Lemongrass stalks, washed and sliced to the red line
• 1 pcs Small ginger root, washed but not peeled
• 3 pcs Shallots, washed and peeled
• 1 clove Garlic, washed, peeled
• 1 tbsp Turmeric, ground
• 1/2 tbsp Cinnamon, ground
• 1 tbsp Anise star, ground
• 1 tbsp Dry tamarinds without seed, put into 50 ml water to dissolve
• 2 tbsp Soy sauce
• 200 g Fresh, cleaned pineapple

Method

1. Put the ingredients into a blender then mix them together.
2. Put everything into a 2-3-litre saucepan then cook until the mixture starts to bubble.
3. Add 500ml of water then bring to a boil again. Cook for 20 minutes.
4. Check the balance of sweet-sour-salty. If any of them is missing, add brown sugar for sweetness, lemon juice for sourness, and soya sauce for saltiness.
5. Add fresh vegetable cuts Julienne: cucumber/red paprika/pineapple/carrots.