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Seaweed and Rice Soup

A tasty, incredibly nourishing soup — a treasure trove of vitamins. A wholesome soup made with kelp (kombu-style seaweed). Just the thing for seaweed lovers!

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Recipe author
Soup with seaweed and rice.
Soup with seaweed and rice. Soup with seaweed and rice. Soup with seaweed and rice.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 3 g
Fats 14 % 2 g
Carbohydrates 64 % 9 g
67 kcal
GI: 44 / 56 / 0
  • Seaweed is incredibly good for you — rich in vitamins, amino acids, fatty acids, and the macro- and micronutrients our bodies need. Kelp also contains an enormous amount of iodine, and no amount of cooking reduces it, which makes it a great way to help support thyroid health. This seaweed gets used in salads and soups, and it's also pickled and dried; in any form, it's very nutritious. Here I'd like to offer you a soup made with pickled seaweed — quick and easy to make, with excellent flavor. Peel the potatoes and cut them into small cubes; the smaller the cubes, the faster the soup cooks. In a heavy-bottomed pot, sauté the chopped onion and carrot in a little vegetable oil, stirring constantly. Add the potatoes to the sautéed vegetables and stir everything together, then pour in the broth. (You can use plain water here for an excellent vegan version, and adjust the amount of liquid to get the soup as thick or thin as you like.) Bring to a boil over high heat, then reduce to medium and cook, covered, until the potatoes are tender — about 10 minutes. While the potatoes cook, prep everything else: peel and finely mince the garlic (or press it), rinse the bay leaf, and roughly chop the herbs. Cook the rice separately until done — this keeps the soup's broth from turning thick and cloudy, which can happen when raw rice is cooked right in the pot. Now for the finishing touches: add the seaweed and rice to the pot with the cooked potatoes and turn the heat to high. Once the soup boils, add the bay leaf, garlic, and herbs. Taste for salt and adjust if needed. Stir and immediately remove from the heat. Cover and let the soup rest for about 10 minutes — this gives the flavors time to come together and the soup tastes all the brighter for it. Sprinkle with allspice when serving. It's delicious with a dollop of sour cream. Bon appétit!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Sea cabbage - 5  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Allspice - 263  kcal/100g
  • Chicken broth - 19  kcal/100g

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