Super green soup!

In these glorious days of sun I'm enjoying gardening and I go riding my bicycle to go work. Everything is green, and is so warm that if I close my eyes i really can believe to be in Tuscany riding above the hills.
So I went to the grocery near Nothing Hill and I sunk my hands in all that possible. Crispy lettuces, spring onions, lemons, blueberries...
And after a bath in the crowd of tourists I just felt to relax and refresh my mind with a fresh soup... And to be tone on tone with these days I made a green one.
It is perfect spring, delicious and cool, beautiful and fresh, warm and cool all at once.

{Ingredients}

1 leek

3 spring onions

Some lettuce leaves

4 broccoli tops

4 leaves of pointed cabbage
1 bok choy

3 tablespoon of lemon juice

2 tablespoon of white sweet miso

1 to 1+1/2 teaspoon salt

1/2 nori sheet

1 tablespoon of toasted sesame oil

½ cup of quinoa

4+1/2 cups of spring water

 {technique}

{Quinoa}

Bring to boil 1 cup of spring water with a pick of salt. In a heavy pan toast the quinoa until a nutty flavour comes out.

Add the water to the quinoa and leave to cook on a slow flame until perfectly dry. Then add the toasted sesame oil and leave aside.

{soup}

In a pan bring to boil the left water with the salt. Meanwhile cut all the veggie in very small pieces.

When the water is boiling add all the veggie and boil covered for 5 minute over a full flame.

Take out of fire. Save 4 broccoli tops for decoration.

Add miso, and blend with an hand blender. Place again on the stove over a slow flame stir for 3 minute and then add the lemon juice and mirin.

{to assemble}

Place the soup in bowls and with a tablespoon add some quinoa in the middle, garnish with the broccoli’s tops and nori.

Serve warm or room temperature.