4 x Soep

Broccoli Mint Soup

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• 1 onion

• 2 celery stalks

• 1 garlic clove

• 1 broccoli

• 300 g peas

• 1 lemon

• 200 g ricotta

• 2 tbsp fresh mint

• 1 litre vegetable stock

• 1 tbsp pine nuts

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1. Finely chop the onion and celery. Fry in a little oil for 10 minutes. Add the garlic and cook briefly.

 

2. Add the broccoli, peas and stock. Bring to a boil and simmer for 15 minutes, until the broccoli is tender.

 

3. Blend the soup until smooth. Season with salt and pepper. Stir in the lemon juice and zest.

 

4. Season the ricotta with salt and pepper and fold in the finely chopped mint.

 

5. Serve the soup with a spoonful of ricotta, a few toasted pine nuts and a drizzle of olive oil.

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Carrot Ginger Soup

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• 2 tbsp olive oil

• 6–8 carrots

• 1 onion

• 2 garlic cloves

• 2 tbsp ginger

• 2 oranges

• 1 litre vegetable stock

• Salt and pepper

• Coconut milk

• Coriander

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1. Heat the oil in a large pot. Add the roughly chopped onion, carrots, garlic and ginger. Season with salt and pepper. Fry until the onion is soft and golden brown.

 

2. Add the stock. Bring to a boil and simmer for 20 minutes, until the carrots are tender.

 

3. Remove from the heat and blend until smooth.

 

4. Squeeze the oranges and stir the juice into the soup.

 

5. Serve with a swirl of coconut milk and some chopped coriander or parsley.

 

Beetroot Soup

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• 2 red onions

• 2 garlic cloves

• 600 g raw beetroot

• Winter carrots

• 2 floury potatoes

• 20 g butter

• 1 litre meat stock

• 2 tbsp red wine vinegar

• 2 bay leaves

• Sour cream and fresh dill

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1. Finely chop the onion and garlic. Peel the beetroot, potatoes and parsnips, then cut into small pieces.

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2. Heat the butter in a soup pot. Fry the onion for 5 minutes. Add the garlic, beetroot, potatoes, parsnips and bay leaves. Fry for another 5 minutes.

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3. Add the vinegar and stock. Bring to a boil and simmer uncovered for 1 hour, until the vegetables are tender.

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4. Remove the bay leaves and blend the soup until smooth. Season to taste with salt and pepper.

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5. Serve with a spoonful of sour cream and some freshly chopped dill.

 

Nils' Celeriac Soup

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• 1 celeriac

• 2 small potatoes

• 1 onion

• 2 garlic cloves

• 1 litre stock

• 3 tbsp cream

• 2 tbsp butter

• 200 g hazelnuts

• Basil oil

• A handful of chives

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1. Peel the celeriac and potatoes and cut into pieces. Peel and finely chop the onion and garlic. Heat the butter in a large pot and fry the vegetables briefly.

 

2. Pour in the stock, bring to a boil and simmer for 30 minutes.

 

3. Remove from the heat and blend the soup until smooth. Stir in the cream and season with salt and pepper.

 

4. Toast the hazelnuts and roughly chop them.

 

5. Divide the soup between bowls. Finish with basil oil, chopped chives and toasted hazelnuts.