Parsley Seaweed Soup

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This recipe is a tasty excuse to eat a lot of parsley.

 "[Parsley] derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). Parsley contains three times as much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin A and contains folate, potassium and calcium. What's more, parsley is also recognized for its cancer-fighting potential. "

And seaweed:

 "Nori is about 1/3 protein and 1/3 dietary fiber. It contains high proportions of iodine, carotene, vitamins A, B and C1, as well as significant amounts of calcium and iron."
Ingredients
2 tbs cooking oil
2 sticks celery, sliced
2 leeks, sliced into coins
100 g parsley (a big bunch)
half a yellow bell pepper, diced (optional)
1 veg stock cube
1 litre water (boiling)
a few sheets nori seaweed
pinch black pepper
 
Directions
1. Heat the oil in a soup pan, add the leeks & celery. Also the yellow bell pepper if you have it. Cook on a low heat until soft (~15 mins).
2. Add the parsley, stock cube, and water. Stir. Let simmer for 15 minutes.
3. Blend the soup with a hand blender, season with black pepper. If you want to add salt consider first the saltiness of the seaweed still to come.
4. Rip up the nori into small squares and share the nori among bowls before ladling in the soup. Half a sheet of nori per bowl should suffice.
5. That was too easy.
 
Notes:
One sheet of nori a day is the recommended dietary limit due to its unusually high iodine levels.




Jonathan Beaton

Member since Nov 2009

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