1/2 lb (225 g) mild young onions or spring onion bulbs
2 pints (1.1 litres) kombu stock
1/2 lb (225 g) fresh pea pods
1/2 lb (225 g) new potatoes
1.2 lb (225 g) new carrots, chopped
1.2 lb (225 g) cauliflower sprigs
1 - 2 teaspoons miso or yeast extract
1/2 fresh lemon, finely sliced
2 - 3 sprigs watercress
2 pints (1.1 litres) kombu stock
1/2 lb (225 g) fresh pea pods
1/2 lb (225 g) new potatoes
1.2 lb (225 g) new carrots, chopped
1.2 lb (225 g) cauliflower sprigs
1 - 2 teaspoons miso or yeast extract
1/2 fresh lemon, finely sliced
2 - 3 sprigs watercress
method
1. Dice the onions and par-cook in one-quarter of the stock, then add the peas,
potatoes, carrots and cauliflower.
2. Add the remainder of the stock, cover with a tightly fitting lid and simmer until just
tender, approximately 3 - 5 minutes.
3. Flavour lightly with miso, and serve with lemon slices and watercress sprigs.
potatoes, carrots and cauliflower.
2. Add the remainder of the stock, cover with a tightly fitting lid and simmer until just
tender, approximately 3 - 5 minutes.
3. Flavour lightly with miso, and serve with lemon slices and watercress sprigs.
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