Winter soup with OCEANFRUIT Graved-Style seaweed salad
- 1 bulb onion
- 2 cucumbers
- 2 apples
- 1 stick celery
Peel the onion and apple, then dice the onion, apple, celery and cucumber.
- 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.
- 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.
- 1 cup flaked almonds
- 1 tsp brown sugar
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.
- 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.
- 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!