Winter soup with OCEANFRUIT Graved-Style seaweed salad

Step 1/6

• 1 bulb onion
• 2 cucumbers
• 2 apples
• 1 stick celery

Peel the onion and apple, then dice the onion, apple, celery and cucumber.

Step 2/6

• 2 tbsp olive oil

Sweat the onions in the olive oil on a low heat until translucent. Add the celery, then the cucumber and apple. (Keep approx. 1 tbsp of each aside for garnish at the end). Continue to sweat down.

Step 3/6

• 200 g coconut milk
• 100 g apple juice

Add the coconut milk and apple juice to the pan and simmer on low for 10 minutes.

Step 4/6

• 1 cup flaked almonds
• 1 tsp brown sugar
• salt
• pepper

In the meantime, begin to toast the almonds in a dry pan. Add the sugar and a pinch of salt and heat some more until the almonds are golden brown and fragrant. Then empty onto baking paper, sprinkle with pepper and leave to cool.

Step 5/6

• 7 g dill
• lemon juice

Now, puree the soup until no lumps remain. Season with salt, pepper and lemon juice and stir through half of the dill.

Step 6/6

• 100 g Graved-Style seaweed salad from OCEANFRUIT

To serve, ladle the soup into a bowl, spoon 1 tbsp of Graved-Style seaweed salad on top followed by the crunchy almonds and the dill for garnish. Bon appetit!

Enjoy your meal!