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Recipes
Cream of Vegetable Soup
2 – 4 People
Ingredients
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2 – 3 tbsp Cooking oil
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200 g Onions
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200 g Potatoes (specially suitable are floury varieties)
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200 g Carrots
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350 – 400 ml Vegetable stock (fresh or instant)
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Salt, Pepper, Nutmeg
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5 g Parsley
Preparation
1) Peel the onions and chop them . Wash, peel and cut the carrots into slices .
Peel and rinse the potatoes, then cut them into approx . 2 cm cubes .
2) Heat the oil in a pan, sauté the onions until glassy . Add the carrots and
potatoes and sauté them also . Pour in sufficient broth so that the vegetables
are well covered and then boil everything for 10 –15 minutes until soft . If
necessary, add more broth if the vegetables are no longer completely covered .
3) Wash the parsley, shake it dry and remove the stems . Break the parsley into
large pieces and add them to the soup . Puree everything with the hand
blender 5 for about 1 minute . Season with salt, pepper and grated nutmeg .
Pumpkin Soup
4 People
Ingredients
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1 medium-sized Onion
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2 Garlic cloves
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10 – 20 g fresh Ginger
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3 tbsp Rapeseed oil
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400 g Pumpkin (ideally suited is Hokkaido pumpkin, because the shell
becomes soft when cooked and it does not need to be peeled)
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250 – 300 ml Coconut milk
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250 – 500 ml Vegetable stock
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Juice of ½ of an Orange
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some dry white wine
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1 tsp . Sugar
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Salt, Pepper
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