Baked Seaweed Soup

Baked Seaweed Soup is a savory and nourishing dish that combines the umami flavors of seaweed with tender vegetables, all baked to perfection. This unique Korean-inspired dish is both comforting and healthy, making it a perfect addition to any Paleo diet.

Ingredients

• Dried seaweed (wakame) - 20 grams
• Vegetable broth - 500 ml
• Carrot - 1 medium, sliced
• Zucchini - 1 small, diced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Olive oil - 1 tablespoon
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 180°C (350°F).
2. In a bowl, soak the dried seaweed in warm water for 10 minutes, then drain and set aside.
3. In a large oven-safe pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
4. Add the sliced carrots, diced zucchini, and mushrooms to the pot. Sauté for another 5 minutes until the vegetables begin to soften.
5. Stir in the soaked seaweed, vegetable broth, coconut aminos, and season with salt and black pepper to taste.
6. Bring the mixture to a gentle simmer, then remove from heat. Drizzle with sesame oil and stir to combine.
7. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
8. Bake for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
9. Remove from the oven, garnish with chopped green onions, and serve hot.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seaweed, promoting heart health.
• Packed with vitamins and minerals from vegetables, supporting overall wellness.

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