| Prep Time | 40 min |
| Cook Time | 1 hr |
| Servings |
people
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Ingredients
For the Soup
- 2 Carrots extra
- 2 Leeks extra
- 1 cup Baby Corn whole
- 1/2 head Broccoli
- 1/2 head Cauliflower
- 1 cup Sugar Snap Peas
- 2-3 tbsp Soy Sauce
- 1-2 tbsp Sesame Oil
- 2 cups Watercress Sprigs to serve
Ingredients
For the Soup
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Instructions
- To make the stock, heat the oil in a large pan and cook the vegetables, covered, for 5 minutes, without coloring. Add the ginger and 8 cups of water and bring to a boil. Reduce the heat and simmer 1 hour.
- Cut the extra carrots and celery into strips. Cut the corn in half lengthways and trim the broccoli and cauliflower into florets.
- Strain the stock and discard vegetables. Strain again, back into the pan, and bring the stock to a simmer. Add the carrot and corn, and cook for 3 minutes. Add the celery, leek, broccoli, cauliflower, and sugar snap peas and cook for 3-4 minutes. Do not over cook the vegetables-they should be tender and crisp.
- Add the soy sauce and sesame oil and season to taste. Stir in the watercress and serve immediately.
Recipe Notes
For stronger tasting stock, simmer with vegetable for up to 4 hours. I like to make the stock in large quantities in advance and freeze it.
By Helen Aitken
Adapted from VEGETARIAN Tasty Recipes for Every Day
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