fbpx
0
International shipping
-->

Sweet Potato and Squash Soup with Winged Kelp

Soup recipe
This simple, warming soup is creamy and full of flavor.
This recipe serves 6
Cooking time: 1 hour

Ingredients:

25g of butter
1 onion, diced
2 cloves of garlic, diced
½ leek, diced
2 carrots, peeled and diced
2 medium potatoes, peeled and diced
500g sweet potato, peeled and diced
500g squash, peeled and diced
1 tbsp nutmeg
1 tbsp Arctic Seaweed Salt
10g dry Winged Kelp
500g stock
500g hot water
Pepper to taste

Directions:

1)
Heat a large pot and melt the butter. Add onion and cook until golden on medium heat. Add garlic and leek, cook for 5 minutes or until aromatic.
2)
Add remaining diced vegetables and mix to coat in butter. Lower heat and stir occasionally for 10 minutes or until the vegetables have softened at the edges.
3)
Place dry Winged Kelp in a bowl of water to rehydrate. After 7-10 minutes remove the now re-hydrated kelp and pat dry. Dice the Winged Kelp.
4)
Add nutmeg, Arctic Seaweed Salt and diced Winged Kelp to your pot and stir through well. Place a lid on your pot and let cook for 5 minutes.
5)
Add stock and hot water to your pot and let simmer with the lid on for 20 minutes. Stir your pot occasionally.
6)
Once all vegetables are cooked through transfer to a food processor and blend until creamy. This can be done in small batches to be sure all lumps are blended out.
7)
Once all the soup is blended add pepper to taste.
8)
Serve with your favorite bread and enjoy!

Recipe product

Norwegian Winged kelp and high-quality Norwegian sea salt.    
kr129.00
Add to cart

Share your meal, and tag @lofotenseaweed on Instagram

Follow us
[]
×
Enter your email to add this item to cart

Get 10% off your first purchase!

NO THANKS! Add item to cart *By completing this, you are signing up to receive our emails. You can unsubscribe at any time.
×