Stone soup with squid and beach vegetables - Better Homes & Gardens Australia

Ingredients

• 800g squid tubes, cleaned
• 2 medium potatoes, peeled, cut into 2cm dice
• 2 carrots, peeled, cut into 2cm dice
• 2 medium swedes, peeled, cut into 2cm dice
• 2 medium zucchini, cut into 2cm dice
• 5cm piece ginger, cut into fine batons
• 1 Tbsp dashi powder (from Asian grocers)
• 2 cups samphire or thinly sliced green beans
• 1 cup dune spinach or thinly sliced English spinach
• 1 cup sea celery or dried seaweed strips (not nori sheets)
• 1⁄2 cup saltbush leaves, torn, or finely chopped nori, to garnish
• Lemon wedges, to serve