VEGETABLE AND DULSE SOUP
1 Litre vegetable broth
100 g Onion
150 g leek
90 g carrot
4 Chard leaves
100 g zucchini
10 g dried Dulse
A bit of olive oil
1. Wash and dice all the vegetables.
2. Stir fry lightly with oil in the following order: Onion, leeks, carrots, chard and dried dulse.
3. Cover all with vegetable broth and cook it for 12 min.
4. Add the zucchini and cook it 3 min. more
Serve it in a deep plate or bowl.