To make soup: Put the onion, carrot, sweet potato and orange zest into a saucepan and add about 3 cups of water. Bring to a boil, add sea salt and chili flakes and simmer, covered, for about 15 minutes.
Allow to cool a little, then blend until creamy, adding umeboshi vinegar and, if necessary, more water to get the desired consistency.
Next, put the leek, zucchini, broccoli stalks and cashews into a clean saucepan and add about 3 cups water. Bring to a boil, add bouillon and simmer with lid on for about 7 minutes.
In this saucepan, add the broccoli flowerettes and peas and continue to simmer for about 5 minutes. Allow the soup to cool a little, then puree in batches until creamy. Add more warm water if needed to get the desired consistency.
Combine the two soups by pouring one soup decoratively in a bowl and then adding the other, swirling so the colors create a design you like.
To make scones: Preheat the oven to 220°.
Sift the flours into a mixing bowl and mix in the salt, baking soda, herbs and olive oil.
Stir in enough buttermilk or runny yogurt to make a soft dough. Turn the dough out on a floured work surface and knead very lightly.
Roll out the dough to about 1-inch thickness and cut into rounds using a small pastry cutter. Re-roll the trimmings and continue to cut rounds till the dough is used up.
Transfer to and oil baking sheet and bake for 15 minutes.
Delicious served warm with some butter or veggie butter.
Published on March 12, 2010