tomato soup

photo by Sarah Murphy-Kangas

Recipe from Maine Coast Sea Vegetables


(to serve 4)

1 large onion chopped
1 tbsp olive oil
2 large carrots, sliced thin
2/3 cup re-hydrated Alaria, cut in small pieces
1 cup brown rice, rinsed
3 cups water or Kombu stock
6-8 large tomatoes or tin of chopped tomatoes in juice
2 tsp thyme
1 bay leaf
Salt & pepper to taste
Italian parsley to garnish
sprinkle of grated parmesan cheese (optional)


Sauté the onion & carrots in a sauce pan for a few minutes.
Add the remaining ingredients except for the parsley.
Simmer over low heat for 45 minutes until rice and vegetables
are tender.
Remove from heat and ladle in bowls.
Garnish with fresh parsley & parmesan