Gluten, sugar, dairy free: Vegan

(serves 4)

For the broth:
2 carrots, peeled and chopped in large chunks
1 stalk lemon grass, husk removed, bruised and cut in half
2 stalks celery
3cm piece ginger, peeled and sliced
1 large brown onion, peeled and cut in half
6 star anise
½ tsp celtic salt
2L water

For the soup:
2 large zucchini, (approx 500g) spiralised to form noodles
1 cups snow peas
2 cups (400g) broccoli florets, lightly blanched and refreshed
1 cup bean sprouts
2 spring onions, white and green finely sliced
½ cup coriander leaves
½ cup mint leaves
½ cup holy basil
1 large red chili, seeded and finely sliced
1 cup lime juice, approx 2 limes, or to taste

To make the broth:

Combine all ingredients in a large stock or cast iron pot and place on a medium heat on the stove.

Bring to the boil, then reduce heat and allow to simmer 4-5 hours.

Remove the vegetables from the stock pot and eat as you wish. They are delicious with just a hint of spice from star anise and work well with other Asian flavours.

To make the soup:

Arrange snow peas, broccoli, bean sprouts, spring onions, coriander, mint and basil on a beautiful platter ready to create the pho.

Bring your broth to a simmer once again, add zucchini noodles and allow to cook approximately 3-4minutes. Remove from heat and divide between four deep bowls then add 2tbsp lime juice per person.

To serve, delicately drop in a small amount each of snow peas, broccoli, spring onion, coriander, mint, basil and chili. This can be done by the chef but is such a beautiful experience to do as a group together at the table.