VEGETABLE SOUP AND DULSE
x3
Ingredients
1 liter of vegetable stock
100 g of spring onion
150 g of leek
90 g of carrot
4 chard leaves
100 g of zucchini
10 g of dried Dulse
1 dash of olive oil
Prepared by
1. Wash and dice all the vegetables. Sauté lightly in the oil in the following order: spring onion, leek, carrot, chard and the dehydrated dulse. 3. Cover with the broth and cook for 12 minutes. Add the zucchini and cook for 3 more minutes.
Presentation
Serve in a deep dish or bowl.
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