Dulse is a reddish-purple seaweed. Used in soups, salads, and vegetable dishes. Very high in iron
1 cup dried dulse
2 pints (1.1 litres) water
1/2 lb (225 g) onions, sliced
Pinch of sea salt
1 tablespoon oil (optional)
2 oz (55 g) porridge oats
1. Rinse the dulse thoroughly, shred and add to the water in the soup pot.
2. Saute or simmer the onion with the salt until tender. Add the oats and stir for a further minute before adding to the soup.
3. Bring to the boil and simmer for 30 minutes. Taste and adjust the seasoning as required.
1 person has helped to review this recipe. Thankyou!