This seaweed soup has a rather interesting coming into being. The other day a friend brought two sushi salads for lunch . To be honest I was a bit surprised to see and taste this unusual amalgam of sticky rice, vegetables, pickled ginger and seaweed. I, who is a sushi fanatic, for once, I had to politely say no to this tasteless combination.

But there was this seaweed which I could not throw away and I thought that I could use it perhaps in a dish that will do justice to this healthy ingredient. Seaweed is a cocktail of nutrients, including high levels of vitamins A and C, and calcium.

Well, a soup came to mind. I didn’t have some tofu handy. That would have complemented it perfectly. If you do have it in your pantry, please add it to enjoy a delicious and healthy soup.

You already know by now, if you follow my space, that I always advocate for recipes/dishes easy to prepare.  I am a busy mum, with loads of tasks in hand and no matter how much I love cooking, I don’t always have time to spend hours in the kitchen. This soup is no exception. I hope you enjoy it!

Peace, love and wellness to you all!

Nadia

If you do make this recipe, please do not forget to tag #thelittlebigco and #thelittlebigchange on Instagram and/or leave a comment below on the blog post.

Searweed Soup
Serves 2
A seaweed and vegetables soup packed with nutrients and vitamins, ready in just 30 minutes.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 celery stick
  2. 5 cherry tomatoes
  3. 2 spring onions
  4. 1 zucchini
  5. ½ cup finely chopped cabbage (red or white goes just fine)
  6. ½ cup grated carrot
  7. 6 green beans or a handful 
  8. ½ cucumber slices in fine sticks
  9. ¼ cup light soy sauce
  10. ½ cup soaked seaweed
  11. 3 tbs olive oil
  12. Optional: one egg
Instructions
  1. Wash and clean the vegetables. Chop the zucchini into 1cm cubes. Grate the carrot. Finely chop the cabbage. Cut the green beans in smaller pieces. Chop the cucumber and celery into fine sticks. Halve the tomatoes.
  2. In a pan pour 500 ml water and the veggies and bring them to a boil. I like them a bit crunchier and I keep the boiling time to a minimum. Best is, in order to keep in more nutrients than through a normal boiling process, to use a pressure cooker. Put same amount of water and keep them on the stove until you hear the first whistle. Remove the pressure cooker and place it under running water until you see the lid depressurising. Remove the lid immediately to shorten the cooking process.
  3. Return the pot to the stove and add the seaweed. Stir in gently for another on minute and remove.
  4. Cut the spring/green onions at a 45-degree angle for a bias-slice of ½ inch. Serve the soup hot in a bowl and garnish with spring onions.
Notes
  1. Along with the seaweed you could add a beaten egg. This will increase the protein content of the dish.
the LITTLE big company http://www.thelittlebigco.com/
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