Vegetable*

Name: Vegetable*
Yield: 14–16 Servings, Possibly 2–4 Meals
Cuisine: Scottish
Ingredients: 2 tablespoons nutritional yeast**; 2 tablespoons soy sauce; 2 tablespoons mixed herbs: basil, tarragon, oregano, summer savoury; 4 medium tomatoes, finely chopped, or 1 tin Italian plum tomatoes and their juice; Half head of celery, chopped; salt and pepper, pinch of cayenne; ½ lb (250 g) mushrooms; 6 pt (31) Cold water; 3 medium carrots, diced; 1 onion, finely chopped; 1 heaped tablespoon miso (Japanese soy paste); 2 tablespoons oil; 2 teaspoons celery seeds; 8 oz (250 g) cooked black eye or other beans (2 c); 2 oz (50 g) bulgur wheat or whole wheat kernels (½ c); 4 oz (125 g) brown rice (⅔ c)

Vegetarian

Preparation info

14–16
Servings, Possibly 2–4 Meals

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil
1 onion, finely chopped
Half head of

Europe
United Kingdom
Soup
Scotland
Vegan

Method

Heat the oil in a pot and add the onion, celery and mushrooms. Cover and sweat for 10 minutes. Add water, and all the other ingredients except miso and herbs. Bring up to a simmer and cook slowly till the grains are cooked. Put the miso into a bowl and blend to a smooth paste with a little of the soup. Add to the broth. Season, and add herbs just before serving.