Seaweed Chowder

Ingredients

• 1 tablespoon sunflower oil
• 1 leek, chopped
• 3 celery sticks, chopped
• 3 carrots, chopped
• 3 potatoes, chopped
• 600 ml vegetable stock
• salt and black pepper
• cayenne pepper
• 250 ml soya or oat cooking cream
• 200 g samphire
• 200 ml white wine
• saffron (optional)
• 100 g seaweed (wakame, seaweed salad, dulse, etc.)

Method

Heat the oil in a large saucepan over a medium heat, add all the chopped vegetables and sprinkle with salt to taste. Cook for 3-4 minutes then add the white wine and cook for another couple minutes until the wine is reduced.

Add the seaweed and vegetable stock and bring the chowder up to a gentle simmer. Cover then simmer for 10-15 minutes until the vegetables are cooked through.

Add a pinch of cayenne pepper and black pepper, plus saffron and salt to taste.

Turn off the heat and stir in the soya or oat cream.

Heat a teaspoon of oil in separate frying pan add the samphire. Fry for 3-4 minutes.

Dish up the chowder and top with the samphire. Serve with a slice of sourdough bread or baguette.