Cauliflower soup with Kombu seaweed
Zuppa di cavolfiore e alghe Kombu
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For 4 people
1 cauliflower
3 cm of Kombu seaweed
2 onions
2 savoy cabbage leaves
2 teaspoons sesame oil
soy sauce (tamari)
Wash the Kombu seaweed and put it in a bathroom with three cups of water for 5 minutes.
Put it on the stove and boil for another 5 minutes.
Wash cauliflower and cut by separating the leaves from the inflorescence.
Wash and cut the cabbage into strips and onions into rings.
Heat the oil in a saucepan and sauté the vegetables for a few minutes, add the Kombu and its soaking broth and simmer for 15 minutes.
Season with a little tamari and serve.
