Ingredients:
– 3 leeks
– 1 onion
– 5 grams of dried Kombu seaweed
– 1 teaspoon of turmeric
– Extra virgin olive oil
– Salt
– Water
Preparation:
Begin by peeling the onion and leeks, then slice them thinly.
In a pot, sauté the onion and leeks in a drizzle of extra virgin olive oil, ensuring they don’t brown.
Once they’re tender, cover the vegetables with water, making sure they’re submerged. Add in the turmeric, dried Kombu seaweed, and a pinch of salt.
Allow the soup to simmer gently for approximately 25 minutes.
