Vegan Chowder with Dulse

Source

Ingredients

Display units in Metric

3	quarts	water in a LARGE soup pot
¹⁄₂	cup	oatmeal
¹⁄₄	cup	Seaweed Soup Mix or Soup Mix with Dulse
1		bay leaf
3	medium	potatoes large cubes
2		carrots sliced in half moons
¹⁄₂	cup	turnip or rutabaga
1	large	onion chopped
3	cloves	garlic minced
2		stalks celery sliced
¹⁄₂	tsp	thyme
¹⁄₂	cup	Dulse (use ¼ cup if using Soup Mix with Dulse)
2	tsp	sea salt
¹⁄₂	tsp	black pepper
	dash	cayenne
¹⁄₂	cup	chopped parsley

Combine water, oatmeal, soup mix and bay leaf in a large soup pot. Bring to a boil and reduce heat until mixture simmers gently. Allow to cook while you prepare the vegetables and fish.

Cut up root vegetables and add to soup base. Stir in dulse, salt, pepper and cayenne. Increase heat and bring back to a boil, stirring gently. Reduce heat to simmer.

Chop onion, garlic, celery and sauté in sesame oil with thyme for 5 minutes. Add to soup and simmer until root vegetables are just tender. Stirring occasionally. Just before serving add ½ cup chopped parsley. Adjust seasoning and serve.

Combine water, oatmeal, soup mix and bay leaf in a large soup pot. Bring to a boil and reduce heat until mixture simmers gently. Allow to cook while you prepare the vegetables and fish.
Cut up root vegetables and add to soup base. Stir in dulse, salt, pepper and cayenne. Increase heat and bring back to a boil, stirring gently. Reduce heat to simmer.
Chop onion, garlic, celery and sauté in sesame oil with thyme for 5 minutes. Add to soup and simmer until root vegetables are just tender. Stirring occasionally. Just before serving add ½ cup chopped parsley. Adjust seasoning and serve.

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