Sea Arrowgrass & Lemon Soup

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IMPORTANT: Since this post was published, new information has come to light on the safety of eating sea arrowgrass.

I’ve recently got into blending whole lemons with a banana and necking the lot. You might be forgiven for thinking that it must taste exceptionally sharp, but it doesn’t. No really, try it, it’s delicious.

So while I was crafting this sea arrowgrass recipe, I decided to throw in a whole lemon just to see what would happen, and ‘my oh my’ am I glad I did.

I am now sold on this sea arrowgrass recipe, and it has become a bit of a household favourite.

It’s just such a pity that sea arrowgrass has such a short life before becoming spiky, which is how I assume it gets the ‘arrowgrass’ bit of its name.

Be prepared for a cuisineairian delight.

Sea Arrowgrass Recipe – Ingredients

  • 1 red onion (chopped)
  • 5 garlic cloves (sliced)
  • 2 potatoes (cubed)
  • 1 lemon (diced and deseeded)
  • 3oz sea arrowgrass (chopped)
  • 4tsp Marigold Swiss vegetable vegan bouillon powder

Sea Arrowgrass Recipe – Instructions

  1. Heat the oil in a saucepan over moderate heat and saute the onion until just translucent, then add the garlic and sautéed until soft, but try and not brown either.
  2. Add the stock, potatoes, lemon, sea arrowgrass and cook until the potatoes are tender, 20 to 30 minutes.
  3. Puree in an electric blender or use a stick blender, alternatively if you like eating chunks of lemon serve as is.

Serves: 4


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