Ingredients 140 g soybeans
1L water (plus extra for soaking)
1 green pepper
1 small onion
½ small aubergine (eggplant)
1 tbsp soy sauce
1 tsp salt
2 tbsp sunflower oil
Soak the soybeans in warm water overnight.
Once they have doubled in size, drain the beans.
Bring one litre of water to the boil, stir in salt and sunflower oil, and then add the beans and simmer for three hours.
Slice the onion, aubergine (eggplant), pepper, and lemon (peel on) then put in a blender with three ladles of soybean stock and one ladle of soybeans.
Drain the remaining soybeans and then blend in the remaining stock to the vegetables.
Stir in the soy sauce and another ladle of soybeans.
The leftover soybeans can be used in curries, casseroles, chilli, or stew. You can also pat them dry, roast and in the oven at 120 ༠C/100 ༠C Fan/250 ༠F/ ½ Gas for two hours unit they are golden brown. They make a great crunch snack.