Oyster mushroom, artichoke and yellow potato soup

Oyster mushrooms, artichoke hearts and yellow potatoes with pear cider, sweet onion, soy milk and sesame, garnished with purple dulse and nori flakes, a ribbon of spicy and sweet red chili and baby rocket greens.

For the soup
1/2t of sea salt
1T of olive oil
1 cup of sweet (vidalia) onion, 1/4″ dice
2T of minced garlic
2 cups of yellow potatoes, 1″ dice
1 cup of oyster mushrooms, wiped, trimmed and thinly sliced
1 cup of artichoke hearts, quartered
1/4 cup of pear cider (or a mix of 1T of lemon juice, 3T of pear juice)
2 cups of light vegetable stock
1 ‘sprig’ of dried kombu
2 cups of unsweetened soy milk
2T of sesame seed butter (or thick tahini)
1T of arrowroot powder whisked with 2T of cold water
Sea salt and black pepper to taste.

For the ribbon
1T of red chili paste
1T of agave nectar
1t of coconut oil
1t of lemon juice
A pinch of sea salt

For the garnishes
1/4t of purple dulse flakes
1/4t of nori flakes
About 1/4 cup of very loosely packed baby rocket greens (arugula)

Prepare the ingredients.
Mix the ingredients for the ribbon in a small bowl and let stand, covered.
In a pan with a lid, saute the onions in the olive oil and sea salt on medium-high heat for about 5 minutes.
Add the garlic, potatoes and artichokes and saute for another 5-10 minutes until the ingredients started to brown a little.
Add the cider and deglaze the pan.
Add the stock and kombu.
Cover, bring to a low boil and simmer on low for about 15-20 minutes until the potatoes are not quite fork tender.
Remove the kombu.
Add the soy milk and tahini, and stir until the tahini is dissolved.
Cover and simmer on low for another 5 minutes until the potatoes are fork tender.
Whisk together the arrowroot and water.
Add the dissolved arrowroot to the soup slowly and stirring continuously until it thickens.
Let stand for 10 minutes to cool.
Bowl and garnish with the chili and sea vegetables.

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