This is an easy soup made from everyday vegetables, with celery, courgette, and potatoes simmered until soft and blended into a smooth, creamy bowl. The Smoked Seaweed Flakes are what make it special. They are cold smoked over beechwood, and they bring a savoury, smoky depth to the soup that you would usually get from bacon or ham, which makes it a good option for a vegetarian meal. Stir them in at the end, taste, and add a little more if you would like it smokier. Serve it with crusty bread for a quick lunch or a cosy weeknight dinner.
Instructions
- Roughly chop the celery stalks and leaves and the courgette. Peel the potatoes and cut them into cubes, and finely chop the shallot and garlic.
- Heat the olive oil in a large pan over a medium heat. Add the shallot and cook for 3 to 4 minutes until soft, then add the garlic and cook for 1 minute more.
- Add the celery, courgette, and potatoes, and cook for 5 minutes, stirring now and then.
- Crumble in the stock cubes and pour in enough water to cover the vegetables completely.
- Bring to the boil, then reduce the heat and simmer for around 20 minutes, until the potatoes are completely tender.
- Stir in the Smoked Seaweed Flakes, then blend until smooth with a stick blender.
- Taste and add more flakes if you would like a stronger smoky flavour. Serve hot, with a drizzle of olive oil and a pinch of flakes on top.
Products used in this recipe
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Smoked Seaweed Flakes
Ordinær pris 179,00 krOrdinær pris
