Cepe and soybean soup

It is time to use up preserved summer produce to free up space ready for new harvest.

These cepes were picked while hiking in Gothenburg, Sweden last August; soy bean was a late harvest of the small variety from Inle Lake, Myanmar, cooked in its pods and then frozen.

1. Soak dry cepes in water for at least 3 hours, cut into bit size pieces.

2. Sweat carrot, cut into cubes, until soft, add cepes and soaking liquid, bring to boil then add soybean, season with salt & pepper. Thicken with cornstarch then pour on top of lettuce, cut into thick strips.