Ingredients

• – 2 tbsp olive oil
  – 1 medium onion, finely chopped
  – 2 cloves garlic, minced
  – 2 medium carrots, chopped (about 150 g)
  – 1 celery stalk, chopped (about 80 g)
  – 1.5 liters vegetable broth
  – 400 g cooked white beans (such as cannellini or navy beans), drained and rinsed
  – 5 g dried seaweed (e.g., wakame or dulse), soaked in water for 10 minutes, then chopped
  – 1 tbsp superfood wales green powder (about 10 g)
  – 1 tsp tamari or gluten-free soy sauce
  (optional, for extra umami, add 1 tsp yeast extract 5 g)
  – Salt and black pepper to taste
  – 1 tbsp lemon juice (about 15 g)
  – Fresh parsley or chives for garnish (optional)

Method

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add Broth and Beans: Pour in the vegetable broth and add the cooked white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
3. Add Seaweed and Green Juice Powder: Stir in the soaked seaweed and green juice powder. Simmer for an additional 5-10 minutes.
4. Season: Add the tamari, if using, along with salt, black pepper, and lemon juice to taste.
5. Serve: Ladle the broth into bowls and garnish with fresh parsley or chives if desired.

This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.

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