Potato and Leek Soup with Sea Lettuce

This addition of Sea Lettuce to this potato Leek soup recipe brings a lovely fresh colour, iron rich nutrients as well as a comforting umami flavour. It is a delicate, velvety all-season soup which can be served cold in the summer.
Serves 4
Prep time 10 mins, cooking time 30 mins
 

Ingredients

 

• 1 cup finely chopped leek
• 3 cups diced potatoes
• 1/2 cup chopped celery
• 2 tbsp vegetable oil
• 1 cup seaweed or vegetable broth
• 2 cups almond milk (soya or coconut milk & cream can also be used)
• 1 tbsp Pacific Harvest Sea Lettuce Flakes
• Kelp Salt and pepper to taste

Directions

1. In a pot, gently fry the leek and celery in oil until soft.
2. Add potatoes and broth, bring to boil.
3. Lower temperature and simmer until potatoes are soft (10 minutes).
4. Use a potato masher to partly puree the mixture so there are still some big chunks left.
5. Add the almond milk and Sea Lettuce Flakes.
6. Stir to combine, adjust seasoning and warm up. Serve warm in soup bowls with crusty bread, toast or crackers.