Spring Soup with Vitamin Power

Spring Soup with Vitamin Power

April 6th, 2018 | main dishes

After the gourmet days for Easter, now it is going on lighter again. Outside, the first tender green shows up – and it must also be light and green on the plate. Pea green.

Spring Soup with Vitamin Power

Super simple, super delicious, super healthy – You should try it!

Spring soup with coconut milk and mint

(4 portions)

600 g of carrots

200 g parsnips or zucchini

cut into spaghetti shape with the spiral cutter

500 ml vegetable stock

cook the vegetable spaghetti in the broth for 2-5 minutes until al dente, lift with the skimmer from the broth and keep warm

1 onion, chopped

2 garlic cloves, chopped

1 TS rapeseed oil

fry the onion and garlic in oil

400 ml of coconut milk

pour coconut milk and broth, add

300 g frozen peas

bring to a boil

1 lemon (grated peel & juice)

add 1 ts of lemon zest, simmer for 5 minutes, puree

salt, freshly ground pepper

season with salt, pepper and a dash of lemon juice

5 stems of mint

place the vegetable spaghetti on top of the soup and serve garnished with mint leaves

And this is how the wife of the captain does it

If you do not have a spiral cutter, use an asparagus peeler. This produces vegetables in tagliatelle instead of spaghetti shape. It’s a bit more laborious but tastes just as good.

Print Post

Leave me a message

Leave a Reply Cancel reply

March 22nd, 2018 | main dishes

Quinoa Avocado Bowl

In South America, quinoa, also called Inca rice, has been considered one of the most important staple foods for more than 5,000 years. In Europe, this grain has come in fashion only in recent years. Strictly speaking, it is no grain, but is botanically one of the goosefoot plants, is closely related to spinach, chard and beetroot. Anyway, in combination with avocado, cherry tomatoes and corn, we found quinoa very tasty, especially for the meatless days.