Seaweed Milnestone Soup

2 sheets of seaweed (the kind used for making sushi)

3 large carots

3 onions

3 potatoes

1/3 cup of oatmeal

4 tablespoons chicken broth

2 tablespoons soy sauce

3 table spoons crushed garlic

2 teaspoons cayenne pepper

1 teaspoon pepper

2 cups of peas

Chop the vegetables and make sure they’re all relatively the same size.

Pour olive oil in a large saucepan and saute the onions until golden brown. Add as much water as you can into the saucepan and add the other veggies and seaweed. Boil for 30 minutes stirring every 10 minutes. Add the remaining ingredients and allow to sit for 20 minutes on low heat.