Lemon-Dill Clear Soup
This clear soup is a very fast, very light soup especially good for someone recovering from an illness. As a first course, it leaves plenty of room for the main dishes. Adding a light soup to each meal is an excellent way to add fluids to the diet. This practice also helps to maintain proper weight, by tempering the appetite somewhat. This soup can also be made with alaria rather than soup mix. Just snip a few strips of dried alaria with scissors into the soup pot and proceed as written below.
  • CourseSoups
  • 1tbsp Seaweed Soup Mix
  • 4cups water
  • 1/2cup broccoli stems and floretssliced horizontally
  • 1cup parsnipsdiced into small cubes
  • dash sea salt
  • juice of 1/2 lemon
  • 4 thin slices of lemon
  • chopped dill to taste
  • 4 small sprigs of dill for garnish
  1. Place Seaweed Soup Mix and the water in a medium soup pot and bring to a boil. Reduce heat, cover pot and simmer for 20 minutes.
  2. Add broccoli, parsnips and salt. Simmer just a few minutes until the parsnips are cooked and the broccoli is still bright green. Add dill and simmer 1 minute more.
  3. Add lemon juice and taste for salt. Place soup in individual serving bowls, being sure to include several broccoli pieces and parsnips cubes in each dish. Garnish with a sprig of dill and lemon slice.