1/2 lb (225 g) onions, diced
1/2 lb (225 g) carrots, diced
1 stick celery, sliced
2 pints (1.1 litres) water or kombu stock
1 - 2 teaspoons miso or yeast extract 4 oz fine oatmeal
2 inch (5 cm) strip of dried dulse seaweed
1/2 lb (225 g) carrots, diced
1 stick celery, sliced
2 pints (1.1 litres) water or kombu stock
1 - 2 teaspoons miso or yeast extract 4 oz fine oatmeal
2 inch (5 cm) strip of dried dulse seaweed
method
1. Place the vegetables in a heavy pot with half the water and the seasoning.
2. Cover and simmer gently until the vegetables are tender.
3. In a separate pot heat the remaining water and gradually stir in the oatmeal, to ensure an even consistency. Cook for 10 minutes to thicken before adding to the soup pot.
4. Mix well, taste and adjust seasoning before serving, garnished with dulse seaweed which has been rinsed to rehydrate, and then finely sliced.
2. Cover and simmer gently until the vegetables are tender.
3. In a separate pot heat the remaining water and gradually stir in the oatmeal, to ensure an even consistency. Cook for 10 minutes to thicken before adding to the soup pot.
4. Mix well, taste and adjust seasoning before serving, garnished with dulse seaweed which has been rinsed to rehydrate, and then finely sliced.
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