Makes: 6 portions
Nutrition: per portion 102.3 Kcal; Fat: 4,34 gr; saturated fats: 0,64 gr; carbohydrates: 12,18 gr; Sugars: 1,05 gr; Fiber: 3,48 gr; Protein: 2,99 gr; salt: 0,75 gr

Preparation Time: 30 Minutes
Cooking Time: 40 Minutes


● 30 gr of dried Wakame seaweed (i`ve used AlgaPlus seaweed – see tips)
● 3 garlic cloves (chopped)
● 3 average sized potatoes (peeled and cut in halves)
● 1 large leek (chopped in rings)
● ½ tsp of ginger powder

● ½ tsp curcuma powder
● ¼ tsp black pepper
● 1/2 tsp Sea salt (Fleur de sel mix with macro seaweeds, AlgaPlus®)
● 25 ml of olive oil


1 Soak the wakame seaweed for 30 minutes and wash it once more after that, to remove most of the salty taste and any debris.

2 In a medium heat pan, add 800 ml of water. Add all the vegetables/tuber now. Let it boil and cook.

3 Use a hand blender once fully cooked. Add then the spices, seaweed and salt and let it cook in a low heat for 20 minutes. Add the olive oil last.

4 Serve while its hot. It´s a surprisingly creamy soup because of the seaweed texture.

TIPS | Use cupon SEMENTE-ALGAPLUS on any purchase you make on AlgaPlus online store, and get 10% direct discount.

Wakame seaweed is rich in minerals, anti-oxidants, omega-3 fatty acids, protein, vitamins and dietary fiber in ample amounts contributing to overall health and wellness.Wakame sporophyll contains a high content of bioactive sulfated polysaccharide, fucoidan. Fucoidan is believed to have antioxidant, anti-viral properties, in addition to being effective in the prevention of some cancers.
Wakame is very nutritious seaweeds with easily-digestible and bio-available protein and minerals. In the traditional Japanese medicine, wakame is recognised as “food and medicine combined in one”. Its daily consumption is believed to purify the blood.


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