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By sarah Tasmanian Wakame Seaweed Flakes, Rainbow Seaweed Flakes
January 4, 2017
Product used in this recipe - Alg Seaweed Tasmanian Wakame
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
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
1Heat up 1 tb extra virgin olive oil in a stock pot.
2Sauté onion until translucent.
3Add purple kale, potato and fungi porcini into the pot and sauté for 3 minutes.
4Add boiling water and close the lid and let it boil for 8-10 minutes until potato are soft and cooked.
5Transfer soup into a high speed blender and blend well until smooth and creamy. You may also use a stick blender to puree the vegetables.
6Transfer soup back to the pot and let it simmer.
7Season with salt and pepper.
8Serve 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
9Use #sprinklewithAlg #AlgRainbowSeaweed to tag your creations.
Categories - lunch
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