Pea Soup with Dulse Seaweed

Pea soup garnished with Mara Seaweed Dulse Dulse Seaweed Flakes 30g Pouch - add to basket

Dulse offers a similar smoky flavour to ham, but in a nutrient-rich, vegetarian alternative. 

Serves 4
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


  1. 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.
  2. Add the potato, Dulse and tarragon and sauté for another minute, stirring well.
  3. Now add half the stock, stir and simmer for 20 mins until the potato is soft.
  4. Pour this into an electric blender, add the peas and remaining stock. Blend until the desired consistency.
  5. Pour the soup back into the saucepan and reheat gently, stirring frequently. Do not boil.
  6. Taste and adjust the seasoning.
  7. Serve in warm soup bowls. Sprinkle with extra Dulse for a final flourish.

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