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seaweed stock recipe
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Seaweed Vermicelli Soup

Course Lunch, Soup
Cuisine Dutch, Sustainable
Keyword Seaweed, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
10 minutes
Servings 4 portions

Equipment

  • Cooking Pot
  • Fine Sieve

Ingredients

Stock Ingredients

  • 4 Carrots
  • 2 Onions
  • 2 Celery Sticks
  • 1 clove Garlic
  • 1 Bay Leaf
  • 1 tsp Salt
  • 10 Pepper Corns
  • 6 Sundried Tomatoes
  • 2 tbsp Ketchup
  • 5 gram Seaweed like Spaghetti Seaweed of SeaMore, Kombu or another local dried variety

Vermicelli Soup

  • 350 gram Mixed Seasonal Vegetables like leek, zucchini, cauliflower, carrots or celeriac
  • 4 Sundried Tomatoes
  • 80 gram Vermicelli

Instructions

Let's start with the stock!

  • Chop and clean the carrots, onions and the celery stick. Remove the outside of the clove of garlic, and cut this one into slices.
  • Heat some olive oil in a cooking pot and add the chopped vegetables. Bake these until glossy and toasted.
  • Then it's time to add the sundried tomatoes, the bay leaf, the peppercorns, salt, ketchup and 1,5 liter water. Bring this to a boil and let it cook for at least an hour.
  • In the meantime, you can cut the seasonal vegetables in small cubes and the 4 sundried tomatoes in slices.
  • Turn off the heat and add the seaweed. Let the soup infuse for about 20 minutes, whereafter you can strain the soup.

Vermicelli Soup

  • Add the drained stock to a cooking pot. Add your chopped seasonal vegetables, the sundried tomato slices and the vermicelli.
  • Cook for another 10 minutes or so, and your soup is ready!