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.