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vegetable soup with sea lettuce

  • 1 onion peeled and chopped
  • 4 carrots sliced
  • 3 leeks sliced
  • 2 potatoes
  • 50 gr (2 oz minus) fresh spinach minced
  • 1 bay leave
  • 10 gr (0,3 oz plus) deshytrated sea lettuce minced
  • olive oil, salt, pepper
  • water or vegetable bouillon cube
    Serves: 4

Preheat 3 tablespoons olive oil in your pressure cooker or saucepan and add shopped onion. Soften without browning. When it is transparent, add spinach and leeks, mix together, then add carrot, potatoes cut in pieces, cut sea lettuce, bay leave, season to taste and finally cover largely with water or vegetable bouillon cube.

If you use a pressure cooker, it is convenient to add extra water. With a saucepan, watch the preparation and if necessary add water. You can add other vegetables or ingredients like wakame seaweed. If you prefer a soup more solid, you can prepare aside white rice to be incorporated at the last moment.

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