Rachel Lambert: forager, author, guide
£0.00

Karen Pirie, a Cornwall based podcaster recently joined me on a seaweed foraging course to record a podcast for her new venture; Cornwall Woman.

I've known Karen for a few years and find her easy company. She travelled with me to meet our group of keen and potential seaweed foragers on the south coast of Cornwall. On the way we chatted about life, using time well, foraging, nature and love - all the important things of life for sure!

Here's the podcast, which includes snippets about Laver/Lava seaweed (Porphyra species), Dulse (Palmaria palmata) and even Kelp (Laminaria digitata), oh and Karen's favourite Pepper Dulse (Osmundea pinnatifida).

 

 

 

The day was blowy and together with the group we found sheltered crops of rocks where we hid from the elements and talked about and tasted our freshly foraged seaweeds. Later on we found warm rocks to lean against, which were even further out of the wind, and here we enjoyed Spiced Seaweed Broth and Seaweed bread. The recipe for the broth (image below) is here; Seaweed Soup with an Inner Kick and the recipe for the Sea Lettuce Seaweed Bread is here in my Seaweed Foraging Book.

 

Close up of Osmundea pinnatifida

Pepper dulse growing off the rocks

After the course, Karen and I slipped away to check out another beach I really wanted to see at low tide. Here, we got to chat some more about the course that had just happened and the role that foraging can play in helping us prioritise what feels good and how it can help re-balance our lives. Thank you Karen, and all the best with Cornwall Woman, which is all about cool Cornish women and their love-affair with Cornwall.

Seaweed broth with thongweed, kelp and sugar kelp

Hearty Seaweed Broth (awards for taste but not for looks!), fit for a windy Cornish beach when something hot and nourishing is needed. This is just before I ladle it into a food flask and whisk it off to our beach where we'll spend 3 hours learning about its ingredients and much more. If you'd like to try the recipe, here it is again; Three Seaweed Soup with an Inner Kick.

I've been reading in this Saturday's Guardian how Thomasina Miers has been supping lots of soup so far this year, and I feel like saying 'me too', though not for the same reasons many women have validly and valiantly been saying this across continents.

Tommi Mier's restaurant chain Wahaca specialise in Mexican food, and while this isn't a Mexican dish, it is definitely inspired by the spicy punch that Mexican food often has. My me too is about supping soups. Soups that are warming, healthy and bring people together, especially on a cold March morning. It's been cold, too cold and soup is the perfect remedy, this one's got a chilli kick to get your inner fire going, if it isn't already by the outrageous scale of the #metoo movement and the injustices it highlights.

Back to the soup.

Fresh Kelp, Oarweed, Laminaria digitata

This soup using 3 locally foraged seaweeds;

  • Kelp (Laminaria digitata)
  • Sugar kelp (Saccharina latissima)
  • Sea spaghetti or Thongweed (Himanthalia elongata)

These could also be substituted for a mixture of;

  • any kelp seaweed (Dabberlocks, Oarweed, Furbelows, Wakame),
  • any wrack seaweed (Bladder wrack, Serrated or Toothed, Spiralled)
  • pepper dulse could also be used instead of black pepper for one layer of the 'kick'.

Oh, by the way, kelp is called kombu in Japan, and the basis of this soup is similar to a vegan version of dashi stock which combines kombu and shitake mushrooms (and omits bonito flakes which are fish).

There is lots, lots more I could say about seaweed, and soups, though here I'll keep it simple and just offer you this recipe.

Thongweed, Kelp and Sugar Kelp soakingThongweed, Kelp, Sugar Kelp

(Soaking the seaweed and straining off the ingredients for making the broth)

Three Seaweed Soup

A warming broth which is so simple to make and is great on its own or can be used as a base for a noodle soup or more of a substantial soup, broth or stew.

Ingredients

  • 12cm length of dried kelp (or 1/3 more if fresh)
  • 12 cm length of dried sugar kelp (or 1/3 more if fresh)
  • 10cm single length of sea spaghetti (or 1/3 more if fresh)
  • 2 litres boiling water
  • 1 medium onion, finely chopped
  • 3cm chunk of ginger root, chopped
  • Lots of freshly ground black pepper
  • small handful of dried chanterelle mushrooms
  • 1-1/2 tsp dried chilli flakes
  • soy sauce to taste

Cut all of the seaweeds into small pieces and place in a large pan. Add the boiling water, then all the rest of the ingredients, except the soy sauce. Place a lid on the pan and leave to simmer for 40 minutes. Place the mixture in a food processor and blend till the pieces are broken down, or strain if you prefer a clear broth. Add the soy sauce to taste. Serves 6 as a small bowl of soup, or 12 as a small starter/taster.

Seaweed broth with thongweed, kelp and sugar kelp

The finished Broth, before I ladle it into a hot food flask and take it to the beach to share with participants on a seaweed foraging course.

Upcoming events

Become a Member

Love foraging? Get exclusive access to my most treasured wild food recipes and the hottest tips on foraging every month. 

Wild Blog Posts

Sign up to the newsletter

Receive regular updates on news, recipes and events.

Privacy policy

Rachel's books

Popular posts