Product used in this recipe - Alg Seaweed Tasmanian Wakame
Serves 2
Ingredients
Extra virgin olive oil
½ onion, chopped
1 bunch of purple kale, separate trim and leaves, roughly chopped
4 small Dutch potatoes, peeled and cut into small pieces
2 tsp ground fungi porcini
750ml boiling water
salt and pepper
coconut yoghurt
1 small smoked trout, remove meat from bone and skin
handful of walnuts, raw or roasted, lightly crushed
Alg Seaweed Tasmanian Wakame / Rainbow Seaweed Flakes
Steps
- Heat up 1 tb extra virgin olive oil in a stock pot.
- Sauté onion until translucent.
- Add purple kale, potato and fungi porcini into the pot and sauté for 3 minutes.
- Add boiling water and close the lid and let it boil for 8-10 minutes until potato are soft and cooked.
- Transfer soup into a high speed blender and blend well until smooth and creamy. You may also use a stick blender to puree the vegetables.
- Transfer soup back to the pot and let it simmer.
- Season with salt and pepper.
- Serve soup onto a bowl, garnish with a small handful of smoked trout, a dollop of coconut yoghurt, some walnut and lastly sprinkle Alg Seaweed Tasmanian Wakame.