A delicate, all-season soup which can be served cold in the summer.
1 cup finely chopped leek
3 cups diced potatoes
1/2 cup chopped celery
2 tbsp vegetable oil
1 cup seaweed or vegetable broth
2 cups almond milk (soya or coconut milk & cream can also be used)
1 tbsp Pacific Harvest Sea Lettuce Flakes
Kelp Salt and pepper to taste
In a pot, gently fry the leek and celery in oil until soft. Add potatoes and broth, bring to boil. Lower temperature and simmer until potatoes are soft (10 minutes). Use a potato masher to partly puree the mixture so there are still some big chunks left. Add the almond milk and Sea Lettuce Flakes. Stir to combine, adjust seasoning and warm up. Serve warm in soup bowls with crusty bread, toast or crackers.