SOUPS
Kohlrabi Soup
- 2 kohlrabi
- 1 L vegetable bouillon
- 180 g sour cream
- 1 bunch of basil
- 10 - 20 cherry tomatoes
- whipped cream
Peel the kohlrabis and cut them in cubes. Cook them in the vegetable bouillon for 20 minutes. Let the soup cool down a little and blend it. Mix the sour cream in the soup and boil it up briefly. Season the soup with milled black pepper and grated nutmeg. Cut the cherry tomatoes in half and the basil in fine strips. Arrange it on the plate together with some whipped cream.
- 2 kohlrabi
- 1 L vegetable bouillon
- 180 g sour cream
- 1 bunch of basil
- 10 - 20 cherry tomatoes
- whipped cream
Peel the kohlrabis and cut them in cubes. Cook them in the vegetable bouillon for 20 minutes. Let the soup cool down a little and blend it. Mix the sour cream in the soup and boil it up briefly. Season the soup with milled black pepper and grated nutmeg. Cut the cherry tomatoes in half and the basil in fine strips. Arrange it on the plate together with some whipped cream.
Carrot-Orange Soup
- 500 g carrots
- 50 g butter
- juice of an orange
- 1 L vegetable bouillon
- 3-4 tsp. of fresh thyme or 1 tsp. of dried thyme
- salt, pepper and nutmeg
- sour cream
Cut the carrots in slices and fry them in butter in a pot for 10 minutes at medium temperature. Stir from time to time. Add the orange juice, the bouillon and all of the spices and bring all the ingredients to the boil. Reduce the heat and cook the carrots for about 20 minutes. Let the soup cool down a little, blend it and boil it up briefly before serving. Serve it in a soup plate and put some sour cream, nutmeg and thyme on the top.
- 500 g carrots
- 50 g butter
- juice of an orange
- 1 L vegetable bouillon
- 3-4 tsp. of fresh thyme or 1 tsp. of dried thyme
- salt, pepper and nutmeg
- sour cream
Cut the carrots in slices and fry them in butter in a pot for 10 minutes at medium temperature. Stir from time to time. Add the orange juice, the bouillon and all of the spices and bring all the ingredients to the boil. Reduce the heat and cook the carrots for about 20 minutes. Let the soup cool down a little, blend it and boil it up briefly before serving. Serve it in a soup plate and put some sour cream, nutmeg and thyme on the top.
Pumpkin-Sweet-Chestnut-Soup (vegan)
- 500 g pumpkin
- 250 g sweet chestnuts frozen
- 5 dL vegetable bouillon
- 2 dL sojacream
- pepper, salt, nutmeg
- rice whip
Cut the pumkin in cubes and put them with the sweet chestnuts in a pot. Add the vegetable bouillon and let the soup cook for about 30-40 minutes until the pumkin-cubes are soft. Let the soup cool down a little, blend and season it with pepper, salt and nutmeg and boil it up briefly before serving. Serve it in a soup plate and put some rice whip on the top.
- 500 g pumpkin
- 250 g sweet chestnuts frozen
- 5 dL vegetable bouillon
- 2 dL sojacream
- pepper, salt, nutmeg
- rice whip
Cut the pumkin in cubes and put them with the sweet chestnuts in a pot. Add the vegetable bouillon and let the soup cook for about 30-40 minutes until the pumkin-cubes are soft. Let the soup cool down a little, blend and season it with pepper, salt and nutmeg and boil it up briefly before serving. Serve it in a soup plate and put some rice whip on the top.
Fennel-Sweetpotatoe Soup
- 600 g fennel incl. the green
- ca. 180 g sweet potatoes
- 2 EL rape oil
- 500 mL vegetable bouillon
- 2 dL cream
- salt and pepper
- 75 g cream cheese
- 2 tsp. horse radish preparation (to buy in a glass)
- 1 tbsp. milk
Wash the fennel, cut it in a quarter and cut off the hard middle stem. Cut it then in thin slices and put aside the fennel green. Wash, if necessary peel the sweet potatoes and cut them in small cubes. Heat the oil in a pot and fry the fennel and sweet potatoes. Add the vegetable bouillon and the cream and let it cook covered for 10 minutes. Season the soup with salt and pepper. Mix the cream cheese with the horse radish preparation and milk and give some of this mixture on the top of the soup. Garnish with the fennel green.
- 600 g fennel incl. the green
- ca. 180 g sweet potatoes
- 2 EL rape oil
- 500 mL vegetable bouillon
- 2 dL cream
- salt and pepper
- 75 g cream cheese
- 2 tsp. horse radish preparation (to buy in a glass)
- 1 tbsp. milk
Wash the fennel, cut it in a quarter and cut off the hard middle stem. Cut it then in thin slices and put aside the fennel green. Wash, if necessary peel the sweet potatoes and cut them in small cubes. Heat the oil in a pot and fry the fennel and sweet potatoes. Add the vegetable bouillon and the cream and let it cook covered for 10 minutes. Season the soup with salt and pepper. Mix the cream cheese with the horse radish preparation and milk and give some of this mixture on the top of the soup. Garnish with the fennel green.
Peas Soup (vegan)
- 500 g peas (frozen)
- 1 tbsp olive oil
- 8 dL vegetable bouillon
- rice whip
- alfalfa sprouts (or any other)
- salt and pepper
Stir-fry the peas in the olive oil, add the vegetable bouillon and cook it for 15 minutes on lower temperature. Take half of the peas from the pot and set them aside. Purée the soup in the pot and add the peas again. Season with salt and pepper. Garnish the soup with a little rice whip and some sprouts.
- 500 g peas (frozen)
- 1 tbsp olive oil
- 8 dL vegetable bouillon
- rice whip
- alfalfa sprouts (or any other)
- salt and pepper
Stir-fry the peas in the olive oil, add the vegetable bouillon and cook it for 15 minutes on lower temperature. Take half of the peas from the pot and set them aside. Purée the soup in the pot and add the peas again. Season with salt and pepper. Garnish the soup with a little rice whip and some sprouts.
Parsnip Blood Orange Soup (vegan)
- 700 g parsnip (in cubes)
- 2 blood oranges (or normal oranges)
- 2 cm ginger (finely chopped or grated)
- 1.25-1.5 L vegetable bouillon
- 2.5 dL coconut milk
- salt and pepper
Put the parsnip and ginger in a pot. Grate the peel of one of the oranges, take also the juice of it and add them together with the vegetable bouillon to the pot. Cook the soup for 50 minutes and purée it afterwards. Add the coconut milk and if needed more vegetable bouillon. Season with salt and pepper. Serve with some orange zests from the second orange on the top.
- 700 g parsnip (in cubes)
- 2 blood oranges (or normal oranges)
- 2 cm ginger (finely chopped or grated)
- 1.25-1.5 L vegetable bouillon
- 2.5 dL coconut milk
- salt and pepper
Put the parsnip and ginger in a pot. Grate the peel of one of the oranges, take also the juice of it and add them together with the vegetable bouillon to the pot. Cook the soup for 50 minutes and purée it afterwards. Add the coconut milk and if needed more vegetable bouillon. Season with salt and pepper. Serve with some orange zests from the second orange on the top.
Tomato Chickpeas Spinach Soup (vegan)
- 5-6 tomatoes (in pieces)
- 0.5 L vegetable bouillon
- 2.5 dL coconut milk
- 150 g spinach
- 2 cm ginger (finely chopped)
- 260 g chickpeas (cooked)
- some cherry tomatoes
Cook the tomatoes in the vegetable bouillon for 30 minutes add the coconut milk and purée it. Add the spinach leaves and the chopped ginger and bring the soup to a boil again. As soon as the spinach leaves are cooked until soft add the chickpeas for another minute.
Serve with some halves of cherry tomatoes on the top.
- 5-6 tomatoes (in pieces)
- 0.5 L vegetable bouillon
- 2.5 dL coconut milk
- 150 g spinach
- 2 cm ginger (finely chopped)
- 260 g chickpeas (cooked)
- some cherry tomatoes
Cook the tomatoes in the vegetable bouillon for 30 minutes add the coconut milk and purée it. Add the spinach leaves and the chopped ginger and bring the soup to a boil again. As soon as the spinach leaves are cooked until soft add the chickpeas for another minute.
Serve with some halves of cherry tomatoes on the top.
Lentils Carrot Soup (vegan)
- 200 g red lentils
- 500 g carrots (in slices)
- 4 cm ginger (chopped)
- 3 tbsp olive oil
- 1 tsp curcuma (ground)
- 1/2 tsp cinnamon (ground)
- 1/2 tsp cumin (ground or seeds)
- 1- 1.5 L vegetable bouillon
- some flat leaf parsley (chopped)
Heat the olive oil in a pot and add the curcuma, cinnamon and cumin. Stew these spices shortly while stirring. Add the red lentils, carrots and ginger and roast gently for about 3 minutes. Pour in 1 L of vegetable bouillon and let it cook for 20 minutes. Purée it afterwards. If the soup is too thick add some more of the bouillon. Serve with some flat leaf parsley on the top.
- 200 g red lentils
- 500 g carrots (in slices)
- 4 cm ginger (chopped)
- 3 tbsp olive oil
- 1 tsp curcuma (ground)
- 1/2 tsp cinnamon (ground)
- 1/2 tsp cumin (ground or seeds)
- 1- 1.5 L vegetable bouillon
- some flat leaf parsley (chopped)
Heat the olive oil in a pot and add the curcuma, cinnamon and cumin. Stew these spices shortly while stirring. Add the red lentils, carrots and ginger and roast gently for about 3 minutes. Pour in 1 L of vegetable bouillon and let it cook for 20 minutes. Purée it afterwards. If the soup is too thick add some more of the bouillon. Serve with some flat leaf parsley on the top.
