Courgette Soup With Toasted Seaweed Crackers

Ingredients

For the crackers:

• 250g/9oz/1 2/3 cups flour, plain (all-purpose) or ½ plain – ½ wholemeal
• 1 teaspoon sea salt
• 40g/1½ oz/1/3 cup mixed seeds, plus more for dusting
• 40g/1½ oz/ 2/3 cups seaweed, dried and ground
• 60ml/ 2oz/ ¼ cup olive oil
• 120ml/ 4oz/ ½ cup cold water
• 1 teaspoon golden syrup

For the soup:

• 700g/1lb 8oz courgettes, washed
• 30ml/1oz/2 tablespoons olive oil
• 1 onion, minced
• 1 pinch sea salt
• 2 tablespoons porridge oats
• 1 teaspoon thyme, dried 
• 600ml/1pint/1½ cups water
• 3 tablespoons vegetable stock
• 80ml/3oz/1/3 cup coconut milk
• 1 lemon, zested and juiced
• 1½ teaspoons curry powder 
• 2 balsamic vinegar
• 30ml/3oz/1/3 cup Greek-style yoghurt
• Parsley, minced

Directions

1. To make the crackers, preheat the oven to 180°C/350°F/Gas mark 5. 
2. In a large mixing bowl, combine the flour, salt, seeds (sesame, chia, fennel, flax etc.) and seaweed (dillisk, sea lettuce, nori etc.).
3. Stir in the oil, water and golden syrup until the dough comes together, adding more water as needed.
4. Cover and refrigerate for 2 hours.
5. Turn onto a lightly floured worktop and roll the dough thinly. Sprinkle the dough with more seeds and press in.
6. Cut to size/shape with a cookie cutter and place on a baking tray lined with greaseproof paper.
7. Bake in the middle of a preheated oven for 10-15 minutes, until lightly golden.
8. Cool on a wire rack and store in an air-tight container, at room temperature for up to 1 week.
9. For the soup, coarsely grate 600g/1lb 4oz courgettes, finely grate the other 100g 4oz
10. In a large saucepan over a medium heat, heat the oil. Add the onion and salt, sweat until soft.
11. Stir in the oats and cook until lightly coloured and fragrant.
12. Add the coarsely grated courgettes, thyme, water and stock and bring to a simmer for 5 minutes.
13. Remove from the heat and purée with a hand-held blender until smooth.
14. Return to the heat and stir in the coconut milk, 2 teaspoons of lemon zest and 2 tablespoons lemon juice. Season to taste with curry powder and a splash of vinegar.
15. Add the finely grated courgette, correct the seasoning and serve with a dollop of yoghurt and parsley.

Recipe extracted from Burren Dinners by Trevis L. Gleason. Photography by Joanne Murphy. Additional photography by Elaine Kennedy, profile photography by Carsten Krieger. Published by The O'Brien Ltd. RRP €24.99.