Except sushi nori seaweed, neither knew nor had tried any other variety. I had the opportunity to learn more about the world of algae and their properties, through the kindness of Porto Muiños , I sent some of its products, including algae, sea spaghetti, are rich in iodine, calcium , magnesium, iron and phosphorus. In addition to a high-fiber, low fat, contain vitamins A, B1, B9 and E.
The rich used to prepare this soup that I bring you today.
Ingredients:
- a leek
- 8 fresh mushrooms rolled
- 15 g sea spaghetti seaweed Porto Muiños
- oil, salt
- 1 liter of vegetable broth
Development
We hydrate the algae in water about 10 minutes, increases its size about 4 times. In a saucepan with a little oil and brown them that we will cut the leek in advance. When it is lightly browned, add the mushrooms previously washed and rolled, and cast the salt braise. Then incorporate seaweed, stir well and add the vegetable broth, let cocder all about 15 minutes. Salt if necessary.
NOTES: vegetable broth can be a concentrated pill Vegetable diluted in a liter of water.
can you add to the soup any other vegetable that you like or you may have at home, cabbage, potatoes, etc.
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