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Sea Aster & Tomato Soup


To me Sea Aster is one of the best estuary greens. This Sea Aster recipe looks more like a gazpacho, however the delicate flavours of the Sea Aster are complimented really well by the sweet, sunny taste of the tomatoes. I fed it to a friend who usually turns her nose up at a lot of what I make from the wild, but this time it hit the spot, and she even came back for seconds! A Sea Aster recipe that rocks.


  • 8 Sun ripened English tomatoes
  • 4 Large handfuls of Sea Aster
  • ¼ to ½ cup of Kefir or natural yoghurt
  • Olive oil

Suggested Instructions

  1. Chop the tomatoes up along with the Sea Aster
  2. Put in a blender with a good glug of olive oil and blitz until smooth.
  3. Next add the Kefir/yoghurt and blitz again, then serve.
  4. Optional: Decorate with mustard flowers.

Makes: 2 persons

About the Author Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.

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