Ingredients
150 grams Carrot
100 grams Onion
100 grams Potatoes
1 clove Garlic
4 grams Kombu
4 grams Salt
150 ml - Water
500 ml Soy milk
1 as required Pepper
Method
Sources
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RecipeNLG
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Recipes1M
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RecipeNLG
Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Slice the carrot into 5 mm thick circles. Chop the onion and garlic into 5 mm cubes. Heat vegetable oil in a saucepan, then stir-fry the vegetables. Once lightly stir-fried, add the konbu (cut into 5 mm squares with scissors), salt and water and simmer. Leave to simmer for 10 minutes and once all of the vegetables have softened, remove from the heat and allow to cool. Once the soup is cool enough to touch, blend until smooth. Add the soy milk, heat it up and serve.