All-Green Soup

75g fresh or 10g dried sea spaghetti 1 tbsp olive oil 2 leeks, chopped 2 courgettes, diced 200g frozen peas 200g spinach 200g cabbage, diced 1.3 litres vegetable stock 2 handfuls fresh basil salt and ground black pepper If using dried sea spaghetti, rehydrate in cold water for 10 mins, prior to cooking. The water can be used to make up some of the stock. In a large pan, heat the olive oil and add the leeks. Fry gently for a few minutes until they begin to soften, then add the courgettes. Continue to fry until both are softened. Add the peas, spinach, seaweed and cabbage and cover with the stock. Bring to the boil, then simmer for 20 mins until the contents of the pan are very soft. Add the basil and blend. Season to taste and serve.

Recipe: The Seaweed Cookbook: A guide to edible seaweeds and how to cook with them, by Caroline Warwick-Evans and Tim van Berkel, £15 www.annesspubishing.com