2 cloves of garlic, 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 Arctic Seaweed Salt
Heat a large pot and melt the butter. Add the onion and fry over a medium heat for 10 minutes or until golden. Add the garlic and leek, fry for a further 5 minutes until aromatic.
Add the remaining diced vegetables and mix to coat in butter. Lower the 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 kelp and pat dry. Dice the kelp.
Add the nutmeg, Arctic Seaweed Salt and diced winged kelp to the pot and stir through well. Place a lid on the pot and let everything cook together for 5 minutes.
Add the stock and hot water to your pot and let simmer with the lid on for 20 minutes, stirring 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, season to taste.
Serve with your favorite bread and enjoy!