4 carrots
1 leek
1 potato
1 tablespoon of hemp seeds
3 tablespoons of Himanthalia seeweed (or sea spaghetti)
1 tablespoon of miso
1 tablespoon of Tamari soy sauce
Extra virgin olive oil
Salt and Pepper To Taste.

Put the Himanthalia seeweed in a bowl, cover with boiling water, let it rehydrate for about 15 minutes, stirring occasionally. Drain the seeweed. Melt the miso in 3 tablespoons of hot water, stirring with a fork to dissolve any lumps. Add a tablespoon of soy sauce and season the seaweed with the miso cream. Leave to stand for half an hour.

Clean the leek, flip it and slice it thinly.
Wash, peel carrots and potatoes and cut them coarsely (irregular pieces about 1 cm).

Put a pot on the stove, bring it to temperature and add 4 tablespoons of oil. Brown the leek until it softens, add the carrots and leek, mix well and cook until caramelized. Add 1 liter of hot water, a pinch of salt and boil over medium heat for about 30 minutes.

Remove the algae from the miso cream and lay them on a baking sheet covered with baking paper. Bake at 100 ° C for 10 minutes.

With the help of an immersion blender, blend the vegetables and get a cream. Allow the boil to resume and cook the cream for another 10 minutes, stirring often.

Toast the seeds of hemp, putting them on a pan (without adding oil). Put the pan on the heat and stir often, until the seeds will not give off their aroma.

Pour the cream into the plates (or bowls), lay on each plate a tuft of seaweed and sprinkle with hemp seeds.

Serve hot.

ph. jonathan pielmaier