Broccoli, zucchini carrot miso soup with sesame salmon

Great way to get some more veg in your diet!

Serves 4

Ingredients

4 x 120g fillets of salmon, pin boned and skin on

¼ cup of sesame seeds, approx.

2 small heads of broccoli or 1 big one, cut into florets

3 carrots, peeled and sliced

2 medium zucchinis, sliced

6 cloves garlic, peeled

1-2 tbsp miso paste

Method

Put all the veg and garlic in a pot and fill with 1 litre of vegetable or chicken stock or water. Bring to the boil and then turn down and simmer for 10-15 minutes until the veg is tender. While that is cooking, season your salmon with salt and pepper. The salt on the skin side helps the skin crispen up. On the other side of the salmon (not the skin side) coat in sesame seeds. Cook in a little oil for 2-3 minutes (skin side down first) each side depending on the thickness. You still want it to be a little pink in the middle to retain the juiciness. When the soup is cooked blend with a stick blender and blend some of the miso paste, taste and then continue to add more to your taste. I ended up using 2 tbsp. Add some more water if you need to thin it down.  Season with salt and pepper if needed. Serve in bowls with a sprinkle of sesame seeds and serve the salmon beside it.