Wednesday December 13th, 2017
Sauer soyballs soup

Category : Christmas menu
For 4-6 servings: 1 cup red lentils, well washed 2 cans a 400 g (diced of whole) tomatoes 2 onions, finely chopped 1 head of garlic, chopped 1 bay leaf 1 teaspoon rosemary 2 teaspoons oregano 1-2 tablespoons olive oil salt and pepper, to taste fresh basil, finely chopped (optional) Stir fry the onions and garlic, in olive oil, for 2-3 minutes. Add the lentils, bay leaf, rosemary, oregano and 3 cups of water. Cook for about 10 minutes then add the tomatoes. When everything is cooked (10-15 minutes) remove the bay leaf and blend until smooth. Add salt and pepper to taste. Add fresh basil on plate.
For 6 servings: 500 g bruin lentils (not red!!) 500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.) 500 g ripe tomatoes, diced / 400 g can diced tomatoes 2 bay leaves 1 teaspoon paprika powder juice from 1-2 lemons, to taste 2 tablespoons olive oil 1 bunch lovage/dille salt and pepper, to taste Wash the lentils and cook them in 2 l water together with the bay leaves. When the lentils are half cooked add the chopped vegetables. Continue to cook for another 5-6 minutes than add the tomatoes, paprika powder and the lemon juice. Add more water if needed. When the lentils and the vegetables are cooked add salt and pepper to taste. Garnish
Read more
For 3-4 servings: 450 g cauliflower, cut into pieces 1 large potato, cubed 1 onion, chopped fresh parsley, finely chopped olive oil, for garnish (optional) salt and pepper, to taste Cook the cauliflower, onion and potato in 1 l water. When the vegetables are cooked blend until smooth. Add salt and pepper to taste. Garnish with fresh parsley and a little bit olive oil.
For 6 servings: 1/2 kg beets (4 medium pieces), chopped 1 onion, chopped 1 carrot, sliced 1 potato, chopped 1 parsnip, sliced (optional) 1 bay leaf salt and pepper, to taste grated horseradish, to taste olive oil, to taste Put the beets in a soup pot and add 1.5 l water. Cover and simmer for approx. 10 minutes. Add the remaining vegetables and the bay leaf. When the vegetables are cooked remove the bay leaf then blend it until smooth. Add salt and pepper to taste. Garnish the plate with grated horseradish and a little bit olive oil and eventually finely chopped parsley.
For 4-5 servings: 150 g red lentils 1 onion, chopped 5 carrots, sliced 3 cm ginger, chopped (or 1 1/2 teaspoon ginger powder) 1 tbsp. tomato paste 1 bay leaf salt and pepper, to taste patunjel, finely chopped lemon olive oil Wash the lentils thoroughly and cook them together with the onion, carrots, ginger and the bay leaf, in 1.5 l water . When the lentils and vegetables are cooked remove the bay leaf than blend it until smooth. Add the tomato paste, salt and pepper to taste and cook for few minutes longer. Garnish on the plate with parsley, lemon juice and olive oil, to taste.
For 6-8 servings: 1/2 kg sauerkraut, finely chopped 1 onion 2 carrots 1 parsnip 2 potatoes 1 celery or a little bit of celeriac a handful frozen peas 1 can diced tomatoes (400g) 1 bay leaf 10 peppercorns 1-2 tablespoons olive oil lovage (or parsley), finely chopped Cook the sauerkraut together with the bay leaf and peppercorns in 3 l water . Finely chop all the vegetables. When the sauerkraut is almost cooked add the vegetables. Add more sauerkraut juice or water, to taste. When the vegetables are cooked add the olive oil and the lovage.
For 4 servings: 750 g of tomato passata 1 1/2 cup water 2 red bell peppers 1 onion, finely chopped 3 cloves garlic, finely chopped 1 tablespoon olive oil 1 1/2 teaspoon oregano salt and pepper, to taste fresh basil / parsley, finely chopped Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven, on each side, being careful not to burn. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes than peel them (dip your fingers in cold water to release the peel). Cut into pieces. Heat the oil in a soup pan, add the onion and garlic. Stir fry until the onion has softened. Add
Read more
For 4-6 servings: 1 onion, finely chopped 2 large leeks, sliced 3 medium potatoes, cubed 1 cup unsweetened soy milk 1 tablespoon olive oil salt and pepper, to taste parsley or chives, for garnish Heat the oil in a soup pan and add the onion. Stir fry for about 2-3 minutes then add the leeks. Cover and simmer for a few minutes, stirring occasionally. Add the potatoes and 3 cups of water. Cover and simmer. When the vegetables are cooked add the soy milk, salt and pepper. Let it cook for 1-2 minutes. Blend/process until you get a smooth cream. Garnish the dish with finely chopped parsley or chives . Serve cold or warm.
For 6 servings: For the vegetable stock: 1 carrot 1 onion, cut into large pieces 1 parsnip 1/2 celeriac or 2 stalks celery, cut 2 potatoes, cut in half 2-3 bay leaves 10 peppercorns Put all ingredients in a soup pot with 2 liters water. When the vegetables are done remove them from the water (they can be served as salad, with garlic sauce or horseradish sauce). Leave the pot on the stove on low heat. 300 g oyster mushrooms, sliced approx. 0.5 cm thick 1 carrot, grated 1 yellow bell pepper, finely sliced 250 ml vegan sour cream (or 1 cup soy milk mixed with 2 tablespoons flour) 2 tablespoons olive oil 3-5 cloves garlic,
Read more