Clear Soup with Spring Vegetables
x 15 cmstrip kombu
onion, finely sliced
medium carrot, finely cut into rounds
pinch sea salt
shoyu soy sauce, totaste
bunch fresh watercress,cut into 5 cm lengths
lemon slices, to garnish
so using it to make a soup stock adds both taste and nutrition.
PreparationPlace the kombu in a pot with the water,bring to the boil and simmer for 20 minutes.
Remove the kombu.
(Save it for cooking beans - it helps to soften them.
Add the sliced onions, carrots, sweetcorn and a pinch of sea salt.
Simmer for 8-10 minutes.
Season with the Shoyu soy sauce and simmer for 1 minute.
Add the watercress and bean sprout, and serve with the sliced lemon garnish.
Recipe group: Lunch,Soup.
Should you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).|
Thank you in advance.
This recipe from Felix weber - Felix_touchandgo@compuserve.com - Bavaria, Germany was inserted by Renato Pichler / 2002-04-30 22:26:25
This is a recipe from the European Vegetarian Union database (www.euroveg.eu).
Contact address: firstname.lastname@example.org.
This page is maintained and updated by Swissveg, Niederfeldstr. 92, 8408 Winterthur.