Ingredients
Instructions
- Crumble the bouillon cube between your fingers before it meets any liquid. Dropped in whole it sinks, sits on the base of the pan, and is often still a lump when the soup reaches the table.
- Crack the mustard seeds under the flat of a knife. Left whole they pass straight through and pop hard against a tooth; broken, they give the mild background heat they are in the list for.
- Put everything into a large saucepan at once, cover it, and bring it back up to a rolling boil. Dried cucumber and potato each pull in several times their own weight in liquid, and the lid is what stops the pan running dry before they are finished.
- Pull the heat back to medium and let it simmer half an hour. The potato sets the timing — it went in as a hard chip and has to return to something a spoon will break.
- Test a piece of potato instead of trusting the clock. It should crush against the side of the pan with no chalky centre; if it fights back, add a cup of hot water and give it another ten minutes.
- Taste before you reach for the pepper. Between the bouillon and the concentrated parsley there is already a great deal of flavour in the pan, and this usually needs less correcting than people expect.
- Eat it the day it is made, or chill it quickly and refrigerate it for up to three days. Once rehydrated these vegetables are no longer a dry store and the soup behaves like any other fresh one.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 319 kcal | 91 kcal |
| Protein | 10.3 g | 2.9 g |
| Fat | 1.1 g | 0.3 g |
| saturated | 0.3 g | 0.1 g |
| Carbohydrate | 62.7 g | 17.8 g |
| sugars | 14.7 g | 4.2 g |
| Fibre | 10.6 g | 3 g |
| Sodium | 75 mg | 21 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
