The Best Vegetable and Seaweed Soup 2019

I explored different avenues regarding a vegetable soup formula and thought of this flavorful supper. The expansion of ocean growth and greens made the soup wealthy in supplements like magnesium and potassium and characteristic iodine. The stock was a rich darker from the dulse ocean growth and as I ate, it felt like that was actually what I required that day. In this way, for a spirit fulfilling vegetable soup, look no further. 

I leave the skin on my root vegetables like carrots and potatoes. The vast majority of the supplements are simply under the strip of most vegetables, and there's no mischief in expending the skin when cooked. 

What You'll Need: 

3 tablespoons sound fat like olive oil, margarine, coconut oil or fat 

3 onions, hacked (truly, 3 onions) 

2 carrots, cut in pieces, leave skin on 

6 potatoes, cut in pieces, leave skin on 

1 oak seed or butternut squash, stripped and cut into pieces 

1 container dried ocean growth, I utilized dulse 

1 bundle (9 ounce) new spinach 

Natural chicken stock or potentially water to cover the veggies 

In a stockpot, liquefy 3 tablespoons or so of margarine and sautee the onions until the point when they are translucent. At that point include the carrots, potatoes, squash, kelp and spinach. Pour enough natural chicken juices or water over the vegetables and turn on high warmth. 

Heat to the point of boiling, and after that lessen the warmth to stew and cover with a top. Stew around 40 minutes until the point when the potatoes and carrots are delicate. The stock will be an excellent profound dark colored from the ocean growth and the best vegetable soup you at any point tasted.