A hearty soup that will warm you up in the winter. Sea Spaghetti doesn’t need to be cooked, just soaked it has the texture of al dente pasta!
10g dried Sea Spaghetti, immersed in warm stock & soaked for 30 minutes or overnight
1 tbsp extra virgin olive oil
½ yellow onion
2 cloves garlic, crushed
1 bunch kale
9 cups chicken stock (bone broth) prepared with a strip of Kombu*
3 cups chicken, cooked & shredded
kelp salt (to taste, if required)
1 tsp freshly ground black pepper
* see chef tips
Cut the roots and the dark green leaves off the leeks. Cut the leeks in half lengthwise and cut in small crescents shapes about 1/4 inch thick. Set aside. Peel and dice the onion. Set aside.
Heat the olive oil in a large pot over medium heat and cook the onions, garlic, leeks for 8 to 10 minutes, stirring occasionally, until the onions and leeks are soft and translucent.
Remove the ribs from the kale and tear or chop into bite size pieces.
Once the leeks and onions are soft add the kale, chicken stock and pepper. Stir and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Add chicken and the re-hydrated Sea Spaghetti. Heat until the chicken is warmed through. Adjust seasonings to taste.
Tip: Whenever making stock or using store bought stocks, you can enhance taste & nutritional value by steeping a piece of NZ Kombu into it.