Cold sea kale and curry soup

(For 4 persons)

Soup:

• 500 g sea kale
• 2 onions
• 1 small piece of ginger
• small piece of allspice without seeds
• curry powder
• turmeric

Garnishes:

• 1 scoop of burrata mozzarella
• 40 g Salty Fingers
• 1 lime
• a few leaves of lemon verbena

Soup:

• Finely chop the sea kale, onions, ginger and allspice.
• Add half a liter of water and add a pinch of curry powder and a pinch of turmeric.
• Cook the vegetables and mix into a smooth soup. Put in the fridge.
• Divide the cold soup between the plates and finish with a few pieces of burrata mozzarella, Salty Fingers and lemon verbena.
• Drizzle with some lime and some grated lime zest.

TIP! Sea & dune vegetables are in! Due to their salty taste, they can add a natural salt content to the preparations. So keep in mind that the salt feeling is already high and therefore no or very little extra salt is needed.

Recipe: Frank Fol - The Vegetables Chef®