Sea liver soup with root vegetables
Sea liver soup with root vegetables is a hearty, savory soup traditionally made with a base of seaweed (often kelp or wakame) and a variety of root vegetables like carrots, potatoes, and parsnips. It is a comforting dish from coastal regions, particularly in parts of Northern Europe and East Asia, where seaweed is a readily available ingredient.
🍽️ Nutrition at a glance
This soup is generally low in fat and moderate in carbohydrates, with a good amount of plant-based protein from the seaweed and vegetables. It is a good source of minerals like iodine, potassium, and iron, and a typical serving contains roughly 150-200 calories.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 5 g |
| Carbs | 30 g |
| Fat | 2 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 480 mg |
| Iodine | 150 mcg |
| Potassium | 420 mg |
| Iron | 2.5 mg |
| Vitamin A | 180 mcg |
| Vitamin C | 15 mg |
| Vitamin K | 20 mcg |
| Magnesium | 40 mg |
| Manganese | 0.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, seaweed is a unique ingredient that provides a rare plant-based source of iodine, essential for thyroid function. Culturally, this soup reflects a tradition of using foraged coastal ingredients to create nourishing, warming meals.
