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Minestrone con Wakame | Recetas Macrobióticas

Minestrone de Wakame


  • 2 cebollas moradas 
  • 1 boniato mediano
  • 1/2 bulbo de hinojo
  • 2 o 3 patatas violeta
  • ½ calabacín
  • 2 dientes de ajo
  • 35 gr de Alga Wakame remojada unos 10 minutos
  • 4 gr de jengibre fresco
  • 1 lt de agua
  • 2 cucharadas soperas de Aceite de Sésamo
  • Sal marina
  • 1 hoja de laurel
  • 350 gr de judías blancas cocidas
  • 2 cucharadas soperas de Tamari-shoyu
  • Hojas de tomillo secas
  • Hojas de hinojo frescas


Retirar el Alga Wakame del remojo (una vez se tenga todas las verduras peladas y cortadas) y picarla a modo grueso. Colocar en el fondo de una olla, una cucharada sopera Aceite de Sésamo, la cebolla, el Alga Wakame y una pizca de sal marina. Rehogar hasta que la cebolla quede translúcida.

 Añadir la patata violeta, el boniato, la hoja de laurel y los dientes de ajo, saltear un par de vueltas. En seguida, añadir el hinojo, el jengibre, la hoja de laurel, las judías blancas y por fin el calabacín. Mezclar todo y añadir el agua, de modo a que todo quede cubierto.

 Tapar la olla y cocinar a fuego medio, unos 20 minutos o hasta que que la verdura  está tierna. Apagar y condimentar con el Tamari-shoyu y la otra cucharada de Aceite de Sésamo. Servir en raciones individuales y decorar con unas hojas de tomillo secas y las de hinojo frescas.

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