I was introduced to this soup recipe when I was doing a Japanese cooking workshop. I’ve adjusted it ever so slightly to suit my tastes, and I’m hoping you’ll like it just as much!
1 tsp butter
3 cloves garlic
Cup of stock
Salt and pepper to taste.
Chop the vegetables.
Melt the butter over a low heat.
Lightly sautée all the vegetables and seasoning
Cover the saucepan and steam the vegetables for a couple of minutes until soft. Stirring occasionally to ensure they soften and not brown.
Cook the soup for 20 minutes over the low heat. Stirring at regular intervals.
Blend until smooth and serve.
This soup can be served hot or cold, with a spoonful of cream or just plain.