The Carrot and Sea Arrowgrass Soup is a brilliant way to get the most out of the coriander-like sea arrowgrass. This dish is incredibly fresh and is lovely hot or cold, for me I always enjoy this with a big chunk of Nettle Soda Bread and plenty of butter.
- 500ml good vegetable stock
- 3 large carrows – diced up small
- 1 white onion – chopped and peeled
- 10 stems of Sea Arrowgrass – chopped up (regular corriander works too)
- Alexander Seed & dried seaweed (or a pinch of salt and pepper)
- A spoonful of greek yoghurt
Method for making Carrot and Sea Arrowgrass Soup
- Bring your stock up to a rolling simmer
- Drop in the carrots and onion and cook for about 10 minutes – until the carrots have started to soften, this is dependent on how small you’ve chopped them up.
- Chuck in half the sea coriander ( use a stick blender to blend the lot up)
- Pour in to 2 bowls, chuck a scoop of greek yoghurt in, sprinkle of seasoning and top with the remaining chopped sea arrowgrass.
Enjoy with a good chunky of well-buttered bread – sometimes more butter than bread helps haha
Tips and Observations for Picking
The easiest way to identify this plant from all of the sea plantains it inevitably grows with is to firstly look for the seeding shoots of sea arrow grass. Work down to the base of the seeds and check the surrounding clump of leaves – they will more than likely be arrow grass so crush one and smell. Not a massive issue if you mistake them for Sea Plantain as this is also edible but just doesn’t taste like coriander.