This simple, warming soup is creamy and full of flavor.
This recipe serves 6
Cooking time: 1 hour
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 hot water
Pepper to taste
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.
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.
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.
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.
Add stock and hot water to your pot and let simmer with the lid on for 20 minutes. Stir your pot occasionally.
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.
Once all the soup is blended add pepper to taste.
Serve with your favorite bread and enjoy!
Your everyday salt just got better! Arctic Seaweed Salt is a tasty blend of winged kelp and high-quality sea salt from the Norwegian arctic. Sprinkle into your salads, dressings, soups and avocado toasts for a daily mineral and vitamin boost. Seaweed naturally enhances the flavours of your dish.
✓ Certified Organic
✓ Sustainably harvested in arctic Norway
✓ 100% natural
✓ Perfect for vegan and plant based diets
✓ Full of vitamins and minerals
✓ Natural source of iodine
✓ Gluten free
✓ Perfect eco–friendly gift