Sweet Potato and Squash Soup with Winged Kelp
Soup is a hearty meal that not only fills and warms you up, it’s also great for using up whatever’s in your fridge. Make sure nothing goes to waste by roasting down all your leftover vegetables and combining them with delicious bone or veggie broth, creating a healthy and delicious meal. Did you know that the word restaurant was first used in 16th century France to describe bowls of soup sold by street vendors, literally meaning ‘something that restores’? In 1765 a Parisian entrepreneur opened a shop specialising in such soups, which first prompted the modern use of the word. It’s a great way to describe a good bowl of soup; restorative, healing, comforting and delicious!
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 water
Black pepper to taste
Directions:
1)
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.
2)
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.
3)
Place dry winged kelp in a bowl of water to rehydrate. After 7-10 minutes, remove the kelp and pat dry. Dice the kelp.
4)
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.
5)
Add the stock and hot water to your pot and let simmer with the lid on for 20 minutes, stirring 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, season to taste.
8)
Serve with your favorite bread and enjoy!
If you enjoyed this sweet potato and squash soup, you might like the following recipes:
Recipe product
High-quality Norwegian sea salt blended with flakes of organic winged kelp. Arctic Seaweed Salt gives a new depth of flavour that is both round and satisfying. A natural boost of umami that brings flavour and nutrition to your meals. Use as you would ordinary sea salt or table salt, and enjoy the additional benefits of seaweed. It’s salt - but better! Packaged using zero plastic and an award-winning design, our seaweed salts make a wonderful gift for food lovers.
€9.13 – €12.09
Add to cart
