The vegetarian recipe for ‘Peppermint and Kelp Soup’:
- 300 g of peppermint (pluck the leaves)
- 100 g of kelp (soak in water until soft, slice)
- 3 tablespoons of roasted peanuts
- 1 liter of water
- 1/2 tablespoon of salt
- Place water + kelp + peppermint leaves in a blender.
- Puree until smooth and fine.
- Slowly pour the puree into a pot.
- Add salt, simmer over low heat and bring to a boil.
- Serve with roasted peanuts.