Winter soup with OCEANFRUIT Graved-Style seaweed salad

Winter soup with OCEANFRUIT Graved-Style seaweed salad

Based on 0 ratings

"This soup is not only really easy to prepare, but it can be eaten piping hot as a winter warmer or fridge cold as a summer cooler!"

Difficulty

Medium 👍
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1 bulb
onion
2
cucumbers
2
apples
1 stick
celery
2 tbsp
olive oil
200 g
coconut milk
100 g
apple juice
100 g
Graved-Style seaweed salad from OCEANFRUIT
1 cup
flaked almonds
1 tsp
brown sugar
7 g
dill
lemon juice
salt
pepper
  • 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!

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