Adding seaweed to soups is an easy way to add extra nutrition and flavor to your diet, says chef Frank Giglio of Three Lily Farm in midcoast Maine. He is one of two chefs who will be teaching festivalgoers how to cook with seaweed. He likes Sewell’s apple cider vinegar and gets chickpea miso from South River.

Makes 1 large or 2 small bowls of soup

1 strip of kelp

2 cups homemade chicken stock

1 tablespoon raw butter

1 large garlic clove

1 medium carrot

Pinch of dried chili (optional)

2 heaping tablespoons chickpea miso

1 tablespoon apple cider vinegar

Place the kelp in a jar. Top with water and let sit overnight. Drain. For speedy soak, pour some of the hot stock over the top and keep warm for 5 minutes.

Heat the stock. Pour the kelp, hot stock and remaining ingredients into a blender, then blend on high for 45 seconds to 1 minute.

Serve hot, sip and enjoy!

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