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Saturday, 19 June 2010 11:26

OatBread Soup with seaweed

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  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 or 3 garlic cloves, chopped
  • 1 quart good-quality vegetable broth
  • 1/3 cup crumbled dried seaweed (kombu, wakame and dulse)
  • 2 to 3 cups stale oat-based bread, torn into pieces
  • 1 cup chopped greens (kale, collards, Swiss chard or spinach)
  • 1 tsp crumbled dried rosemary
  • Salt or tamari to taste

In a large soup kettle, heat the olive oil. Add the chopped onion and garlic and sauté until golden.

Seaweed: (kombu, wakame and dulse): Soak in water for 15 minutes. Drain and add into the broth and bring to a boil.

When broth is boiling well, add the torn pieces of bread.

Turn heat down to low and simmer, stirring often, until the bread has broken down. The mixture will begin to resemble thick soup instead of broth with bits of bread in it. If soup is too thick and sludgy, thin with a little extra broth.

Add the greens and rosemary. Continue cooking until greens are just wilted.

Add salt or tamari to taste and serve hot.

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