Stone soup with squid and beach veg­eta­bles

Better Homes and Gardens (Australia) - - Food In A Flash -

Our an­ces­tors used hot stones to boil wa­ter in deep pools. By adding in­gre­di­ents, soup was in­vented! This recipe uses beach stones and ve­g­ies for a briny depth of flavour. But you can use a stove­top, too!

Prepa­ra­tion time 20 mins Cook­ing time 25 mins plus 30 mins heat­ing

Serves 4

800g squid tubes, cleaned

2 medium pota­toes, peeled, cut into 2cm dice

2 car­rots, peeled, cut into 2cm dice 2 medium swedes, peeled, cut into 2cm dice

2 medium zuc­chini, cut into 2cm dice 5cm piece gin­ger, cut into fine ba­tons 1 Tbsp dashi pow­der (from Asian gro­cers)

2 cups sam­phire or thinly sliced green beans

1 cup dune spinach or thinly sliced

English spinach

1 cup sea cel­ery or dried seaweed strips (not nori sheets)

½ cup salt­bush leaves, torn, or finely chopped nori, to gar­nish

Lemon wedges, to serve

STEP 1 Place a few clean stones over a small fire to heat. Al­low at least 30 min­utes for them to get truly hot.

STEP 2 Score squid in fine par­al­lel lines on out­side of hood, then cut into 3cm-wide strips. Set aside.

STEP 3 Pour 2.5L of wa­ter into a rock hole or heat-proof basin, then add veg­eta­bles, gin­ger and dashi pow­der. Add hot stones and leave for 20 min­utes or un­til mix­ture is sim­mer­ing and veg­eta­bles are ten­der.

STEP 4 Stir in sam­phire and squid and cook for 4 min­utes. Stir in dune spinach and sea cel­ery to wilt. Serve soup gar­nished with salt­bush leaves and with lemon wedges.

Stone soup with squid

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