Project Description

For 8-10 servings you need

The following measurements are approximate. If you have more than one veg than another it does not matter as long as you end up with about 1 litre to 1.5 litres of roughly chopped veggies

2 cups cauliflower

2 cups broccoli

1 cup courgette

1 cup green beans

50ml vegetable stock powder

1 litre water or enough to just cover the veggies

45ml Miso paste (brown or white Miso is suitable, I used brown)

250ml thick yoghurt (vegans or dairy sensitive, use non-dairy yoghurt)

To prepare

Place all the veggies in a pot, add the stock powder, the Miso paste and water.

Bring to boil and simmer until the veggies are very tender.

Stir in the yoghurt.

Blitz with a stick blender. You can blend until it is totally creamy or until there is still some texture from the vegetables, which I prefer.

I added sliced shitake mushrooms which cooked while I reheated the soup when serving.

Serve piping hot.

For interest I added Sesame Toasts.

Dip slices of bread in beaten egg, as you would for French toast. Dip one side in black or white, or a mix of sesame seeds. Fry as you would for French toast.