Hearty Potato Kelp Soup
Soup for 2 people, mixing influences from Poland - Bouvet Island
This hearty soup blends the earthy flavors of a Polish potato soup with the unique, subtly briny notes of kelp from Bouvet Island's cuisine, creating a nourishing and savory vegan delight. The earthiness of mushrooms and leeks enhances the creamy texture of the potatoes, while the seaweed adds a depth of umami.
serving 2
Time: 35 min
Ingredients:
- - 200 grams of potatoes, peeled and diced
- - 100 grams of carrots, chopped
- - 50 grams celery, chopped
- - 100 grams leeks, sliced
- - 1 litre vegetable broth
- - 50 grams of mushrooms, sliced
- - 2 tablespoons olive oil
- - 1 teaspoon dried thyme
- - 1/2 teaspoon dried marjoram
- - Salt and pepper to taste
- - 2 tablespoons nutritional yeast
- - 1 tablespoon soy sauce
- - 1 teaspoon kelp granules
- - 250 grams of dried kelp seaweed
- - 1 tbsp lemon juice
1. Sauté leeks, carrots, and celery in olive oil until softened.
2. Add potatoes and mushrooms. Cook for five minutes
3. Pour in vegetable broth and bring to a boil.
4. Add thyme, marjoram, kelp granules, salt, pepper, nutritional yeast, and soy sauce. Simmer until vegetables are tender (about 15 minutes)
5. Puree part of the soup if you want a smoother consistency before adding the kelp seaweed, which needs less than one minute to cook.
6. Serve hot, optionally garnished with extra fresh herbs if you wish
Pro tips:
For a creamier soup, blend a portion before serving.
Add a dollop of vegan sour cream or cashew cream for extra richness just before serving if wanted.
