1 - 2 teaspoons oil
1.2 lb (225 g) onions, finely sliced
Pinch of sea salt
1.2 lb (225 g) pumpkin, diced
1.2 lb (225 g) carrots, diced
1.2 lb (225 g) sweetcorn kernels
2 pints (1.1 litres) water
1 - 2 teaspoons miso or yeast extract
1 - 2 tablespoons parsley or spring onions
1.2 lb (225 g) onions, finely sliced
Pinch of sea salt
1.2 lb (225 g) pumpkin, diced
1.2 lb (225 g) carrots, diced
1.2 lb (225 g) sweetcorn kernels
2 pints (1.1 litres) water
1 - 2 teaspoons miso or yeast extract
1 - 2 tablespoons parsley or spring onions
method
1. Warm a large, heavy soup pot and brush with the oil. Add the onion and salt, and saute until transparent, stirring to prevent burning.
2. Stir in the remaining vegetables and cook for 3 minutes before adding the water. Simmer gently for 30 minutes, until the vegetables are tender.
3. Leave the vegetables whole, or sieve or liquidise. Reheat and season with the miso and serve garnished with the parsley or spring onions.
2. Stir in the remaining vegetables and cook for 3 minutes before adding the water. Simmer gently for 30 minutes, until the vegetables are tender.
3. Leave the vegetables whole, or sieve or liquidise. Reheat and season with the miso and serve garnished with the parsley or spring onions.
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