Root Vegetable Soup with Seaweed
Preparation time
Cooking time
Total time
My soups are created from what I have in my vegetable basket. You can use practically any combination of vegetables. I always include onion and always omit potato. If you happen to have bought beetroots with fresh leaves on them, add these to the mixture too. If you've not got Mara Seaweed, other types can of course be substituted.
Recipe type: Starter
Cuisine: Scottish
Serves: 2-3
  • 2 large beetroots, peeled and cut into chunks
  • 1 large parsnip, peeled and cut into chunks
  • 1 large onion, roughly chopped
  • ½ chili (optional)
  • 1 tsp mustard seed
  • 1 clove garlic crushed
  • 2 teaspoons kombu (or to taste)
  • Black pepper
  • Oil for cooking
  1. Heat the oil in a large saucepan or pressure cooker.
  2. Add the mustard seed and let it pop.
  3. Add the onion, chili and garlic and cook until softened, but not browned.
  4. Add all the vegetables and mix well.
  5. Add 500 ml water and bring to the boil. Cook for 10 minutes in the pressure cooker following your model's instructions or cook until all vegetables are soft.
  6. Liquidise the mixture adding enough additional water to make a smooth not too gloopy puree.
  7. Now add seasoning. Add 2 teaspoons of kombu to start with and a good pinch of black pepper.
  8. Serve with freshly baked bread.
Recipe by Edinburgh Foody at