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- Serves: 4
- Preparation: 15
- Cooking: 25
- Ready: 40
Enjoy the taste of the sea and summer with this creamy Seaweed Chowder from Dublin-based restaurant Sova Food Vegan Butcher.
- 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.)
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.
Recipe courtesy of Sova Food Vegan Butcher
Facebook: Sova Food Vegan Butcher