White Bean and Seaweed Broth

– 2 tbsp olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 medium carrots, chopped (about 150 g)
– 1 celery stalk, chopped (about 80 g)
– 1.5 liters vegetable broth
– 400 g cooked white beans (such as cannellini or navy beans), drained and rinsed
– 5 g dried seaweed (e.g., wakame or dulse), soaked in water for 10 minutes, then chopped
– 1 tbsp superfood wales green powder (about 10 g)
– 1 tsp tamari or gluten-free soy sauce
(optional, for extra umami, add 1 tsp yeast extract 5 g)
– Salt and black pepper to taste
– 1 tbsp lemon juice (about 15 g)
– Fresh parsley or chives for garnish (optional)

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

2. Add Broth and Beans: Pour in the vegetable broth and add the cooked white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

3. Add Seaweed and Green Juice Powder: Stir in the soaked seaweed and green juice powder. Simmer for an additional 5-10 minutes.

4. Season: Add the tamari, if using, along with salt, black pepper, and lemon juice to taste.

5. Serve: Ladle the broth into bowls and garnish with fresh parsley or chives if desired.