Cold sea kale and curry soup


(For 4 persons)


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


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



  • 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®

Wild Cooking E-book

Frank Fol - The Vegetables Chef®


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