Soup Recipes

Ingredients

• ½ medium kabocha squash, with skin removed and cut into chunks
  
  
• ½ small butternut squash, cut in chunks, skin included
  
  
• 1 medium onion, chopped
  
  
• 2 big carrots, diced
  
  
• 1 cup cabbage, chopped
  
  
• 1 yam, with skin, chopped
  
  
• Spring water
  
  
• 1″ piece of kombu
  
  
• Sea salt, to taste
  
  
• Nori sea vegetable, cut into little pieces

Preparation

In a large soup pot, place the piece of kombu on the bottom. Layer the vegetables and cover with enough spring water. Bring to a boil and let simmer until all the vegetables are soft. Approx. 20 to 30 minutes. In the last ten minutes of the cooking, add sea salt. It’s best to use an immersion hand blender for the next step, to puree the vegetables. Adjust the salt taste and serve garnished with little strips of nori sea vegetable.