Ingredients with Measurements:
- 1 cup sea sandwort, washed and chopped
- 2 cups ripe tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
2. Add chopped tomatoes and sea sandwort to the pot and stir well.
3. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes, or until vegetables are tender.
4. Remove from heat and let cool slightly.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and heat over low heat until warmed through.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 85
- Fat: 3g
- Carbohydrates: 13g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Sea sandwort can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Be sure to wash the sea sandwort thoroughly to remove any sand or debris.
- Use a blender or immersion blender to achieve a smooth and creamy texture.
- Adjust seasoning to taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stove over low heat until warmed through.
Presentation ideas:
- Serve in a bowl with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs, croutons, grated Parmesan cheese.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad, garlic bread, roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Sea sandwort is a type of succulent plant that grows along the coastlines of Europe and Asia. It has been used in traditional medicine for its anti-inflammatory and antioxidant properties.
Flavor profiles:
- The sea sandwort adds a slightly salty and earthy flavor to the soup, while the tomatoes provide a sweet and tangy taste.
Serving suggestions:
- Serve as a light lunch or dinner.
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