Herb soup with egg Recipes

• 2 onions
• 300 grams of potatoes
• 150 g celeriac
• 1 leek
• 5 bunches of kitchen herbs (e.g. dill, parsley, chives, chervil, tarragon)
• 2 EL Butter
• 150 ml dry white wine
• 850 ml vegetable stock
• 2 Eggs
• 150 g fresh cream
• Salt pepper
• 1 pinch of sugar
• 1⁄2 bunch radishes

preparation

1. Peel and dice onions. Peel, wash and chop the potatoes and celery. Clean and wash the leek and cut into rings. Clean, pluck, wash and dry herbs. Put some aside for decoration and chop the rest.
2. Heat butter in a saucepan. Sauté onion in it. Add the potatoes, celery and leek and sauté. Deglaze with wine and broth and simmer for about 15 minutes.
3. Boil the eggs for about 8 minutes, drain, rinse and peel. Add the chopped herbs and crème fraîche to the soup. Puree the soup, season with salt, pepper and sugar. Clean, wash and slice the radishes. Halve the eggs, serve the soup with the rest of the herbs, radishes and eggs.

Per Person 430 kcal, Fat 24 g
approx. 35 minutes

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Glasnudelsuppe

• 1 organic lime
• 2 tbsp yellow curry paste
• 1 tbsp toasted sesame oil
• 2 tbsp fish sauce
• 400g Mini-Pak Choi
• 1 thin leek
• 1/2 large red chilli
• 150g wide rice noodles
• 1 bunch coriander
• light soy sauce

preparation

1. Wash the lime, pat dry and thinly peel off the zest. Halve the fruit and squeeze out one half. Boil 1.3 liters of water. Add lime zest, curry paste, sesame oil and fish sauce. Boil the broth.
2. Clean, wash and halve the pak choi. Clean and wash the leek and cut into rings. Clean the chili, wash, deseed and cut into thin rings. Add the vegetables and chili to the simmering broth and leave to simmer for about 5 minutes.
3. Cook pasta according to package directions. Drain, add to the broth. Clean, wash and chop the cilantro. Season the soup with soy sauce and garnish with coriander.

Per Person 280 kcal, Fat 5 g
approx. 25 minutes

Gazpacho with Lemon Feta

ingredients for 4 persons

• 1⁄2 cucumber
• 2 shallots
• 1 kg of tomatoes
• 1 stick of celery
• 50g white bread
• 80ml+3 tbsp olive oil
• 300ml Tomatensaft
• 1 TL Tabasco
• 2 tbsp white wine vinegar
• Salt pepper
• 1 Bio-Zitrone
• 150g Feta
• 1 bunch of basil

preparation

1. Peel cucumber and shallots. Dice cucumber, chop shallots. Score the tomatoes crosswise, pour plenty of boiling water over them, peel off the peel and quarter the fruit, removing the stalk. Clean, wash and finely chop the celery.
2. Pluck the white bread into small pieces and finely puree with the cucumber, shallots, tomatoes, celery and 80 ml oil. Stir in the tomato juice. Season the soup with Tabasco, vinegar, salt and pepper. Cover and chill for approx. 1 hour.
3. Wash the lemon, rub dry and finely grate the zest. Squeeze the lemon halves. Crumble feta and mix with lemon zest, juice and 3 tbsp oil. Wash the basil, pat dry, pluck off the leaves. Serve the gazpacho with the lemon feta and basil.

425 kcal per person, fat 35 g
approx. 30 minutes (without cooling time)

Carrot Curry Soup

ingredients for 4 persons

• 500g carrots
• 300g sweet potatoes
• 2 apples (eg Boskop)
• 2 onions
• 2 EL Butter
• 2 THE Currypulver
• 200ml dry white wine
• 800ml vegetable broth
• Salt pepper
• Brown sugar
• 1 tbsp white wine vinegar
• 2 peaches

preparation

1. Peel the carrots, sweet potatoes and apples. Quarter, core and dice the apples. Peel the carrots and sweet potatoes, wash and cut into small pieces. Peel onions and cut into small cubes.
2. Heat the butter in a saucepan, add the curry and sauté. Deglaze with wine and broth. Add carrots, sweet potatoes and apples. Cover and let simmer for about 20 minutes. Finely puree the soup and season with salt, pepper, sugar and vinegar.
3. Wash, halve and stone the peaches. Cut the flesh into wedges. Melt 2 tbsp sugar in a pan. Briefly fry the peach slices in it. Season with salt and serve with the soup.

Per Person 340 kcal, Fat 15 g
c a. 40 Minutes

Beetroot Soup

ingredients for 4 persons

• 1 vegetable onion
• 2 cloves of garlic
• 1 tart apple
• 200 g beetroot (jar)
• 1 can chickpeas (240 g drained weight)
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 liter vegetable broth
• 1 lemon
• 1 tbsp liquid honey
• Salt pepper
• 1 THE Tandoori Paste
• 250 gLachsfilet
• 1 EL Dillfahnchen

preparation

1. Peel onion and garlic. Dice the onion, finely chop the garlic. Peel, quarter and core the apple. Dice the flesh. Drain beetroot and chickpeas. Cut the beetroot into small pieces.
2. Heat 3 tbsp oil, sauté onion and garlic. Add cumin. Deglaze with broth. Add beetroot and chickpeas, simmer for approx. 10 minutes.
3. Squeeze the lemon. Add 2 tablespoons juice and honey to the soup. puree soup. Season with salt and pepper.
4. Mix tandoori paste and 1 tbsp oil. Wash the fish, pat dry and dice. Mix the fish and paste together. Fry in a hot coated pan for about 3 minutes. Drizzle with 1 tbsp lemon juice. Serve the soup and salmon. Sprinkle with dill.

Per Person 370 kcal, Fat 31 g
approx. 35 minutes

Cream of corn soup with bacon chips

• 1 onion
• 1 clove of garlic
• 300 g mealy potatoes
• 3 EL Butter
• 150 ml dry white wine
• 800 ml vegetable broth
• 2 cans of corn (at 285 g drop weight)
• 8 slices bacon (breakfast bacon)
• 1 teaspoon horseradish (jar)
• 1 tbsp white wine vinegar
• Salt pepper
• red cress

preparation

1. Peel onion and garlic. Dice the onion, finely chop the garlic. Peel potatoes, wash and cut into pieces.
2. Heat butter in a saucepan, sauté onion and garlic in it. Add potatoes and deglaze with wine and broth. Simmer for about 10 minutes. Drain the corn and add to the soup. Simmer for another 5 minutes.
3. Cut the bacon into pieces and let them crispy in a pan without fat. Drain on kitchen paper. Puree the soup and season with horseradish, vinegar, salt and pepper. Serve the soup with bacon chips, pepper and cress.

Per Person 330 kcal, Fat 14 g
approx. 30 minutes