Sweet Potato and Pumpkin Soup with Wakame

Servings: 6 Cooking time: 1 hour
Soup is a hearty meal that not only fills and warms you up, it’s also great for using up whatever’s in your fridge. Make sure nothing goes to waste by roasting down all your leftover vegetables and combining them with delicious bone or veggie broth, creating a healthy and delicious meal. Did you know that the word restaurant was first used in 16th century France to describe bowls of soup sold by street vendors, literally meaning ‘something that restores’? In 1765 a Parisian entrepreneur opened a shop specialising in such soups, which first prompted the modern use of the word.

Instructions:

  1. Heat a large pot and melt the butter. Add the onion and fry over a medium heat for 10 minutes or until golden. Add the garlic and leek, fry for a further 5 minutes until aromatic.
  2. Add the remaining diced vegetables and mix to coat in butter. Lower the heat and stir occasionally for 10 minutes or until the vegetables have softened at the edges.
  3. Place wakame in a bowl of water to rehydrate. After 7-10 minutes, remove the kelp and pat dry. Dice the kelp.
  4. Add the nutmeg, Arctic Seaweed Salt and diced wakame to the pot and stir through well. Place a lid on the pot and let everything cook together for 5 minutes
  5. Add the stock and hot water to your pot and let simmer with the lid on for 20 minutes, stirring occasionally
  6. Once all vegetables are cooked through, transfer to a food processor and blend until creamy. This can be done in small batches to be sure all lumps are blended out. For an extra-smooth texture, pass the soup through a fine sieve.
  7. Once all the soup is blended, season to taste.
  8. Serve with your favourite bread and enjoy!

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