Wow, wow, wow! That’s all I can say about this salty, seaweedy soup. Sipping on it is like taking an indulgent dip in some exotic warm ocean. It’s a huge hit with the whole family – the kids included – and it’s become one of our family favourites.
This soup, swimming with sea plants, supports the throat and healthy thyroid functioning. Sea plants, such as dulse and nori, help to supply the thyroid with crucial minerals, such as iodine, selenium, and zinc. Sea vegetables have also been associated with modifying hormone metabolism. Just a couple of great reasons why you should get this soup slipping down your oesophagus and into your belly!
1kg free-range chicken breasts or thighs, cubed
8 cups bone broth
3 cups shredded greens (i.e. bok choy, silverbete, kale)
1 onion, finely chopped
3 garlic gloves, crushed
5 mushrooms, sliced
½ red capsicum, diced
¼ pumpkin, cubed
1 cup dulse flakes
4 sheets nori, cut into strips
2 tbsp coconut aminos
2 tsp pink himalayan sea salt
½ cup sprouted black beans
½ cup brown rice or quinoa (optional)
In a large saucepan set over medium-low heat, combine all ingredients and let simmer for 20 minutes, or until chicken and rice (or quinoa) are cooked through. You may need to add additional bone broth or water, if the soup needs more liquid.