Our ancestors used hot stones to boil water in deep pools. By adding ingredients, soup was invented! This recipe uses beach stones & vegies for a briny depth of flavour.
- 800 g squid tubes, cleaned
- 2 medium potatoes, peeled, cut into 2cm dice
- 2 carrots, peeled, cut into 2cm dice
- 2 medium zucchini, cut into 2cm dice
- 5 cm piece ginger, cut into fine batons
- 1 Tbsp dashi powder (from Asian grocers)
- 2 cups samphire or thinly sliced green beans
- 1 cup spinach
- 1 cup dried seaweed flakes (not nori sheets)
- ½ cup saltbush leaves or finely chopped nori
- lemon wedges, to serve
- Place a few clean stones over a small fire to heat. Allow at least 30 minutes for them to get truly hot.
- Score squid in fine parallel lines on outside of hood, then cut into 3cm-wide strips. Set aside.
- Pour 2.5L of water into a rock hole or heat-proof basin, then add vegetables, ginger and dashi powder. Add hot stones and leave for 20 minutes or until mixture is simmering and vegetables are tender.
- Stir in samphire and squid and cook for 4 minutes. Stir in dune spinach and sea celery to wilt. Serve soup garnished with saltbush leaves and with lemon wedges.
To cook the soup on the stovetop without the stones, prepare squid as per step 2. Heat water in a large pan over a high heat. Add vegies, ginger and dashi, and cook as per steps 3 and 4.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.4 g|
|Total carbohydrates||72.1 g|
|- Sugars||7.3 g|
|Dietary fibre||9.2 g|