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Seaweed Chowder

Sova Food Vegan Butcher
  • 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.

Additonal notes

Recipe courtesy of Sova Food Vegan Butcher

Facebook: Sova Food Vegan Butcher

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