I didn’t set out to create a new favorite soup today. But that’s what happened with this seaweed and sweet potato soup!
When January is acting like itself, it’s soup weather here in Massachusetts. So today, I decided to use some sweet potatoes and seaweed to make a quick and healthy soup. I purchased the nori, dried seaweed sheets, a while ago, but hadn’t used it too often. I was inspired to buy it after seeing several vloggers that I follow using it.
It’s not just for sushi. Nori can be cut up and used on noodles, rice and in soups. Since seaweed is so healthy, I want to incorporate it into my diet more often.
When I cook, I rarely use recipes and usually have a feel for what a dish needs. I always have soup stock ready to go in the freezer in easy to use portions. So I grabbed two large cubes of stock, and melted it in a pan with a chicken bouillon cube. It would have been easier if I did everything in one pan, but I did things out of order, so it took longer.
In a larger pan, I sauteed some shallots, sweet potatoes, and garlic in olive oil and butter until softened. I poured the stock into the large pan and added enough water to cover the vegetables with liquid. Then using kitchen scissors, I cut the nori into pieces and added it to the pan.
Now I’m trying to remember everything else that I used. Some ground spices: lemon pepper blend, garlic powder, cumin and turmeric. I think that the only other things were maple syrup, toasted sesame seed oil and rice vinegar.
These are the hazards of not using a recipe or measuring anything. It will be impossible to exactly replicate what I did. But I can come close. Since I’m documenting this for my future self. And for you if you’d like to try it.
This soup was such an unexpected treat and I’m looking forward to having some again tomorrow.