Prep time: 20 min

Cook time: 40 min

Serves: 4


1 package or 20 g Wild Origins bull kelp
4 large yellow fleshed potatoes
2 large yellow onions
50 ml extra virgin olive oil
50 g salted butter
4 sprigs fresh thyme
salt + pepper to taste
2 L water + 250 ml water
300 ml whipping cream (optional)


Begin by bringing 250 ml water to a boil and once boiling pour over Bull kelp in a bowl. In a large soup pot over medium heat add the olive oil and butter, Peel the yellow onions and slice thinly. Add the onions to the pot with a pinch of slat and slowly cook with minimal colour for 10 minutes. Peel and thinly slice potatoes, then add them to the pot. Add thyme, and 2L of water. gently simmer uncovered for 30 minutes or until potatoes are fully cooked.

Cut the bull kelp into approx 6 cm long slices. Then add them and the soaking liquid to the pot. At this point you can add the cream should you choose to use it. The addition of cream will add a delicate richness to the soup. Remove any thyme stems and add all of the contents to a blender. Puree until desired consistency, the longer you blend it the smoother it will become. Be careful not to burn yourself or over fill the blender when pureeing hot liquids.

Taste and adjust your final seasoning with salt and fresh ground black pepper. Feel free to add other cooked items to the soup at this point, we like using seared scallops to accompany this delicious soup.