5gramSeaweedlike Spaghetti Seaweed of SeaMore, Kombu or another local dried variety
Vermicelli Soup
350gramMixed Seasonal Vegetables like leek, zucchini, cauliflower, carrots or celeriac
4Sundried Tomatoes
80gramVermicelli
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!