Spring green soup
A selection of green vegetables equal amounts .
I used broccoli, courgette ( zucchini ) edamame
Komatsuna Japanese mustard spinach ( you could use cabbage napa cabbage bok choy ( pak choi ) or spinach as an alternative), asparagus tips and watercress .
And two small peeled potatoes chopped into quarters this helps to thicken your soup .
One tablespoon of white miso
Salt and pepper to taste
First steam your vegetables until tender and bright green and your potatoes are cooked ( I used frozen edamame so I dropped a handful into the water to cook a few mins under the steaming vegetables .)
When ready put your vegetables into a food processor add your miso and blend with a little of your hot water used for steaming .
When blended add equal parts soy milk and hot cooking water until you reach your desired consistency.
Add a little salt and pepper to taste maybe a swirl of soy cream and a few sprigs of water cress for decoration.
Wonderful as a side dish or as a healthy lunch with a warm piece of bread.