Kelp makes
great soup stock.
Sea Veggies are a high source of “Natural” nutrients. This seaweed's abundant minerals and
"natural MSG" impart a richness to soup usually
associated with chicken, beef, or fish. Montse Bradford's soup
that follows adds a few extras to the basic broth.
Ingredients
One 6 inch strip of kelp
2 3/4 cups water
1 small piece each of carrot, radish, and turnip, finely cut
4 tsp. soy sauce
scallions, parsley or watercress chopped
Method
1. Place kelp in the water and bring to a boil.
2. Simmer
for 10-15 minutes and remove the kelp strip if you want.
3. Add
the finely cut roots to the pot and simmer un til tender (approx. 5
minutes)
