Heat the oil in a very massive cooking pan over a medium heat, add all the sliced vegetables and sprinkle with salt to style. Cook for 3-4 minutes then add the wine and cook for an additional couple minutes till the wine is reduced.
Add the alga and vegetable stock and convey the soup up to a mild simmer. cowl then simmer for 10-15 minutes till the vegetables ar barbecued through.
Add a pinch of cayenne pepper and black pepper, and saffron and salt to style.
Turn off the warmth and stir within the soja bean or oat cream.
Heat a teaspoon of oil in separate pan add the Salicornia europaea. Fry for 3-4 minutes.
Dish up the soup and prime with the Salicornia europaea. Serve with a slice of breadstuff or baguet.
1 tablespoon sunflower-seed oil
1 leek, chopped
3 celery sticks, chopped
3 carrots, chopped
3 potatoes, chopped
600 cc vegetable stock
salt and black pepper
250 cc soybean plant or oat change of state cream
200 g Salicornia europaea
200 cc vino
100 g alga (wakame, alga dish, dulse, etc.)
Recipe courtesy of Sova Food vegetarian Butcher
“A place for everyone”, Sova Food vegetarian Butcher welcomes vegetarians and vegans furthermore as those fascinated by embarking on a desirable cooking journey. Nutritious, prime quality pure foods ar the highest priority of this well-liked new Dublin-based eating house, however the team conjointly loves art and shows this by making a feast for all tastes and senses. With dishes like Sage Potato Pancakes and Chia Burger on the brunch menu, and Seitan cut with sauce and Ginger Glazed Tempeh on the dinner menu, guests will expect a unforgettable and distinctive eating expertise.