Vegan "Fish" Soup
A delicious vegan soup full of aromas and the flavors of the sea
Ingredients
- 1 red onion chopped
- 3 garlic cloves sliced
- 2 medium carrots sliced
- 3 medium potatoes 250gr, cut in cubes
- ½ fennel 170gr, cut in slices or medium pieces
- 300 gr oyster mushrooms cut in slices with your hands
- 1 nori sheet
- 2 dried wakame “leaves”
- 5 tbsp olive oil
- 45 gr rice
- pepper, salt
- water approx. 600-700ml or until ingredients are covered
- lemon for serving
Instructions
- Cut the vegetables and the mushrooms.
- Blend the dried seaweed (nori and wakame) in a food processor, so they become almost a powder or very small pieces.
- Add the olive oil into a pot, and when the oil is warm, add the onion, the garlic and sauté them for about 1-2 minutes.
- Continue with the remaining vegetables, mushrooms and the seaweed, and mix. Sauté for about 5 minutes while mixing them, making sure they don’t stick.
- Salt and pepper to taste. Add the rice and mix.
- Add enough water to cover and let cook over medium heat for about 20-25 minutes. The cooking time depends on the rice you’re using. If the rice you’re using cooks faster than the “hard” vegetables (potatoes and carrots), add the rice when the vegetables are almost ready.
- Turn off the heat and taste if you need to add salt or pepper. Serve in bowls and add lemon juice.