Tahini miso soup

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Ingredients

• 1L organic vegetable broth

• 1 zucchini, cut into slices of bias

• 2 sliced turnips

• 4 tbsp. rice miso in broth

• 1 tbsp. full sesame tahini

• 200g complete basmati rice

• ½ avocado, pitted, sliced

• Zest of an organic lemon or 4 tsp. of lemon juice

• Garnish : nori sushi leaves, toasted, broken in chips

Preparation

• Preparation time : 15 min

• Cooking time : 5 min

• 4 persons

Recipe

1. Bring the broth to a boil. Reduce the heat to a minimum.
2. Cook the rice as indicated on the package & keep aside.
3. Lightly toast the nori sushi leaves & keep aside.
4. Cook the zucchini and turnips in steam for 2 to 3 minutes & keep aside.
5. Mix rice miso and tahini with 1 ladle of broth. Add the mixture to the soup.
6. Mix the soup at maximum speed using a mixer to emulsify the liquid and obtain an airy effect.
7. Pour broth into soup plates.
8. Add cooked rice, zucchini, turnips, avocado and lemon zest.
9. Sprinkle the grilled nori sushi leaves on the plate.