Pea Soup with Dulse Seaweed
Dulse offers a similar smoky flavour to ham, but in a nutrient-rich, vegetarian alternative.
Time 10 mins prep, 30 mins cooking
The smoky, salty, savoury flavour of iron-rich red seaweed Dulse has been compared to bacon. That's why it works so well in a simple, fresh pea soup. So swap the pork for seaweed in this soup, and try this healthy recipe for a lovely veggie version of a classic.
- 2 tsp Dulse, plus 1 tsp to garnish
- 1 tbsp extra virgin olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 1 medium potato, chopped into dice
- 1 tsp fresh tarragon, chopped
- 900ml vegetable stock
- 150g frozen or fresh peas
- Salt and pepper, to taste
- Heat the olive oil in a large saucepan and add the onion and garlic. Cook over a medium heat for 5 mins until soft but not coloured.
- Add the potato, Dulse and tarragon and sauté for another minute, stirring well.
- Now add half the stock, stir and simmer for 20 mins until the potato is soft.
- Pour this into an electric blender, add the peas and remaining stock. Blend until the desired consistency.
- Pour the soup back into the saucepan and reheat gently, stirring frequently. Do not boil.
- Taste and adjust the seasoning.
- Serve in warm soup bowls. Sprinkle with extra Dulse for a final flourish.