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Vegetable broth with curry and sea spaghettis

After a weekend that could have been very chocolatey, I share with you a recipe from my book to lighten the menu while having fun at the start of spring!

Preparation: 15 min - cooking: 15 min

Ingredients for 4 people:

- 1⁄2 cauliflower- 80 g of peas or peasgreedy- 20 g of sal fresh sea beansés- 1 carrot- 2 large potatoes- 1 liter of vegetable broth- 1 small tbsp curry powder- (option: young shoots of your choice: alfalfa, peas, shiso...)- olive oil- Sel Star

- ground pepper

// Cut the cauliflower into small florets and steam them for 10 minutes or in salted boiling water, drain.

// In a saucepan, pour a drizzle of olive oil with the curry. Add the cauliflower florets, mix well and brown them so that they are impregnated with curry. Book.

// Cut the carrot into not too thick slices and the potatoes into large dice.

// Desalinate the sea beans in a first bath of fresh water for 10 seconds, drain.

// In the saucepan containing the cauliflower, over low heat, add the carrot, potatoes and peas. Mix, then cover with broth. Add the seaweed, salt and pepper, then cover and cook for 15 minutes.

// Before serving, add the young shoots and enjoy.

An ideal recipe for eating light and having fun with seaweed!

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