– 3 leeks

– 1 onion

– 5 grams of dried Kombu seaweed

– 1 teaspoon of turmeric

– Extra virgin olive oil

– Salt

– Water


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.