A Delicious Kelp Seaweed Broth For Flu

This kelp seaweed recipe just bursts with nutrition. The kelp seaweed most often used in British cooking is called Oarweed (Laminaria digitata), another common name it goes by is Tangle.

It is very high in iron, iodine, bromine, phosphorus, boron, and zinc. Kelp seaweed also contains protein, sugar, starch, fat, vitamin A, vitamin B1, vitamin B12, vitamin C, calcium, magnesium, sodium, cobalt, chloride, potassium, sulphur, silicon, copper, manganese and many trace elements.

And kelp seaweed contains a natural version of sodium glutamate, which stimulates taste buds. It was the original source for MSG (monosodium glutamate).

Kelp also contains a further 5 key essential amino acids that are frequently missing in human diets, which makes it a particularly valuable and nutritious seaweed.

This week I’ve been nursing my sweetheart with a kelp seaweed broth recipe.

Nurse as in, being a flu-nurse.

This is real flu.

As in bone aching, head splitting, I want to curl up into a ball and cry flu.

Not a ‘sniffle and snot’ cold, that folk usually call flu.

No, this is flu where you just want to die.

It’s horrible. And no amount of wailing and gnashing of teeth helps.

So when either of us fall ill… we do ‘cat’.

Go to bed. Not eat. Drink lots of mugs of hot water and nutritious broths like this kelp seaweed broth recipe. And rest. Yes rest.

Something our culture doesn’t like.

Heaven forbid!

Sick people walking around looking like death warmed up. And all because they don’t just…

…Stop. Rest. Sleep. Convalesce.

If you’re ill, be gentle with yourself. Stay in bed. Be idle.

And better yet, try my latest flu busting kelp seaweed broth.

Even my sweetheart thought it was exceptional.

I overheard her tell a friend on the phone that it was like having Paracelsus or an alchemist in the kitchen.

And it doesn’t matter whether you’re under the weather or not. This kelp seaweed broth recipe will just elicit untold scrumminess in your bones.

Give it a try. Enjoy.

Kelp Seaweed Broth Recipe: Ingredients

  • 2 medium onions
  • 5 cloves of garlic
  • 20g dried kelp seaweed
  • 40g fresh ginger root
  • 50g fresh turmeric
  • 1 litre vegan stock
  • 15g dried porcini mushrooms
  • 2tbsp oil

Kelp Seaweed Broth Recipe: Instructions

  1. Chop the onions and garlic. Slice the ginger and turmeric finely.
  2. Slice the kelp seaweed into roughly 3cms squares.
  3. Next heat the oil in a tall pot, and add all of the above chopped/sliced ingredients. Stir until the onion is translucent.
  4. Then add the porcini mushrooms and vegan stock. Bring to a boil, then turn down on low and simmer for 30 minutes.
  5. Turn off and let sit for another 30 minutes. Then strain through a colander.
  6. Drink 3 cups a day if under the weather.

Makes around 600ml.


  1. I wonder why do you not blend and eat the soup? Although you say it’s a
    broth, I would have to chew the ginger roots also eat the onions and mushrooms.
    Unless of course you think one who is ill cannot digest the cooked vegetables.

  2. Thank you so much, it’s a really heartsmiling soup (is it even a word..?). Being Italian i have now found a new way to use dried porcini, not only for risotto.

    Blessings for yours and your sweetheart’s flu.


  3. Hi Robin,
    I don’t have dried oarweed but I foraged some fresh oarweed today (thanks to your wonderful Seaweed Notebook). How much fresh oarweed would you use? I assume more due to the loss of water from the dried form?
    Thanks so much for your wonderful emails.

  4. Thanks Robin, I had such a good time harvesting my seaweed (sugar kelp, oarweed, sea lettuce and sea grass) then, walking back along the beach I met a group from a local school doing a beach school session, so I asked the teacher if they would like to see my edible seaweeds. Some of them were interested, so I showed them and let them try some sugar kelp as they were fascinated that you could get a sweet-flavoured seaweed. Quite a few tried it, though one child definitely wasn’t keen! Lol!

  5. The soup is fantastic! I literally had three bowls of it for breakfast, it was so good (and no, I don’t usually eat soup for breakfast). I was curious to know why the instructions say to let it stand for 30 mins after cooking – just interested to know what this does? Also, I added some freshly ground black pepper to my soup as I’ve heard this helps the body absorb more of the goodness from turmeric. I need to go get some more oarweed now, so I can make some more yummy soup!

    • Jeni – Really glad the recipe worked for you 🙂 I just like doing this so I get the maximum amount of nutrition extracted. It’s an optional step really. And yes, adding black pepper would good for the reasons you state.

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