 Hearty Vegetable Seaweed Soup This is a rich soup and the seaweed thickens it beautifully, making it a meal in itself. Try adding canned tomatoes, it helps to disguise the color and is a good introduction to seaweed jelly in soup.
1 medium onion
½ cup celery - chopped
1 cup carrots - chopped
1 cup cauliflower - chopped
½ cup broccoli - chopped
1 cup potatoes - diced
4 cups water
1½ cups brown seaweed jelly
1 teaspoon parsley - finely chopped
1 tablespoon Italian spices
2 tablespoons oil
Three cloves garlic
Salt & pepper to taste
Optional: Add a 28 ounce can diced tomatoes plus 2 tbs. tomato paste. Sauté the onions with the oil until caramelized. Add the chopped vegetables and spices and let slightly soften by the steam. Add the water, (canned tomatoes and paste) and then simmer for 1/2 hour. Add the seaweed jelly and simmer for another ½ hour. Add salt and pepper to taste. |
 Cream of Leek & Potato Seaweed Soup This is a rich soup although low in fat. The leeks help to disguise the color of the seaweed jelly, and the two seaweed jellies together create an unusually flavorful taste.
1 medium onion 4 cups leeks - chopped
4 cups potatoes - diced
½ cup celery - chopped
4 cups water
½ cup brown seaweed jelly
½ cup green seaweed jelly
1 tablespoon Italian spices
2 tablespoon oil
3 garlic cloves
Salt & pepper to taste
Sauté the onions with the oil until caramelized. Add the chopped celery, leeks, potatoes, garlic, and spices and let slightly soften by the steam. Add the water and simmer for 1/2 hour. Add the seaweed jelly and simmer for another 15 minutes. Add milk, salt and pepper to taste. Blend in a blender until smooth. |
