One 6 inch (15 cm) strip of kombu seaweed
1 lb (455 g) onions, sliced
1/2 lb (225 g) carrots, diced
1/2 lb (225 g) broccoli, cut into florets
1/2 lb (225 g) cauliflower, cut into florets
2 pints (1.1 litres) water
1 - 2 teaspoons miso or yeast extract
1 lb (455 g) onions, sliced
1/2 lb (225 g) carrots, diced
1/2 lb (225 g) broccoli, cut into florets
1/2 lb (225 g) cauliflower, cut into florets
2 pints (1.1 litres) water
1 - 2 teaspoons miso or yeast extract
method
1. Place the kombu on the base of the pot, then top with the onion, carrot, broccoli and cauliflower.
2. Add the water, cover, bring to the boil, and simmer for about 20 minutes until the vegetables are tender.
3. Blend the miso in a little of the hot soup, add to the pot, and simmer for a few minutes, to blend the flavours.
4. Remove the kombu, slice into fine strips and serve with the soup.
2. Add the water, cover, bring to the boil, and simmer for about 20 minutes until the vegetables are tender.
3. Blend the miso in a little of the hot soup, add to the pot, and simmer for a few minutes, to blend the flavours.
4. Remove the kombu, slice into fine strips and serve with the soup.
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