Sea Moss Soup and Broth Base

The savory route almost nobody talks about: unflavored sea moss gel is a natural thickener for soups, stews, and broths — the same way Irish kitchens used carrageen moss for centuries. No taste change, silkier body.

Ingredients

• 2 tablespoons unflavored sea moss gel per 4 cups of soup or broth
• Any soup you already make — blended vegetable soups and bone or vegetable broths work best

Method

1. Make your soup as usual.
2. In the last 5 minutes, whisk the sea moss gel into the hot (not boiling) pot until fully dissolved.
3. Simmer gently 2–3 minutes; the body will noticeably round out as it dissolves.

Start with less than you think — the gel thickens as the soup cools. Use unflavored gel here; fruit flavors belong in the smoothie.