Table of Contents
garden soup
For 4 people:
- 300 g Swiss chard
- 200 grams of peas
- 250 grams of green beans
- 1 Bio-Zitrone
- salt
- 1.4 l vegetable broth
- 200 g Orecchiette
- 1/2 bunch of thyme
- pepper from the grinder
- 100 g feta cheese
- Clean, wash and cut the chard into strips. Remove the peas from the pod and wash them. Wash beans, cut off ends. Grate the zest from the lemon and squeeze the fruit. Briefly blanch the beans in a little salted water. Drain.
- Heat vegetable broth. Cook the peas and beans in it for about 8 minutes. Cook the noodles in salted water for about 8 minutes. pour off. Wash thyme. Add the chard, thyme, lemon zest and juice to the soup with the noodles. Season, continue cooking for about 4 minutes. Dice sheep’s cheese, sprinkle over the soup.
Per Person 350 kcal – Fat: 9 g – approx. 35 minutes
Celery and herb cream soup with lamb skewers
For 4 people:
- 500 g of celery
- 400 g Pastinaken
- 2 shallots
- 2 tbsp olive oil
- 1 liter vegetable broth
- salt
- pepper from the grinder
- 350 grams of lamb
- 1 tbsp honey
- 1 TL Chiliflocken
- 3 Kardamomkapseln
- 1/2 bunch of tarragon
- 1/2 bunch marjoram
- 150 g fresh cream
- Clean and wash the celery. Peel parsnips and shallots. Cut everything into slices or cubes. Heat 1 tbsp olive oil in a saucepan and sauté the shallots. Add the remaining vegetables and sauté briefly. Pour in the vegetable stock and let everything cook for about 20 minutes. Spice up.
- Rinse lamb, pat dry, dice. Mix remaining oil with honey and chili. Crush the cardamom pods and stir in. Dip the meat in it, season and thread onto wooden skewers.
- puree soup. Wash herbs, shake dry and chop. Add to the soup with the crème fraîche. Let the soup cook for a few more minutes. Heat a pan. Fry the lamb skewers in it until crispy. Serve the soup with the skewers.
Per Person 380 kcal – Fat: 24 g – approx. 40 minutes
Cold carrot and grape soup
Cold Cucumber Radish Soup
For 4 people:
- 400 g peppers (red and yellow)
- 1 tbsp olive oil
- salt
- pepper from the grinder
- 200 grams of radish
- 600 g cucumber
- 1 clove of garlic
- 600 ml buttermilk
- 400 ml vegetable broth
- 1 bunch coriander
- Preheat oven grill. Wash and quarter the peppers and place on a baking tray lined with parchment paper. Bake for about 20 minutes. Place hot in a cling bag and allow to cool for 10 minutes. Then peel off the skin of the peppers, cut the flesh into strips and marinate with oil, salt and pepper.
- Peel radish. Wash the cucumber, cut in half and remove the seeds. Peel and chop the garlic. Cut the cucumber into pieces. Puree with buttermilk and broth. Season with garlic, salt and pepper.
- Roughly grate the radish. Pluck the coriander leaves. Mix both with the cucumber soup. Chill the soup for half an hour. Serve with the pepper strips.
130 kcal per person – fat: 5 g – approx. 45 minutes (without cooling time)
Potato and asparagus soup with herb bread
For 4 people:
- 500 g waxy small potatoes
- 400 g green asparagus
- 400 g white asparagus
- 1 parsley root
- 1 organic lime
- 1.2 l vegetable broth
- 1 THE Fenchelsamen
- salt
- pepper from the grinder
- 100 g Ciabatta
- 1/2 bunch of parsley
- 1/2 bunch of chives
- 150 g soft goat cheese
- 40g whole almonds
- Peel potatoes, cut into slices. Wash the asparagus, cut off the ends. Peel white asparagus. Cut the asparagus into pieces. Peel and slice the root. Grate the zest from the lime and squeeze the fruit.
- Heat the vegetable stock with the fennel seeds in a saucepan. Cook the potatoes in it for about 8 minutes. Add asparagus and parsley root, cook for another 8 minutes. Season the soup with lime juice, salt and pepper.
- Preheat oven grill. Cut the ciabatta into 8 slices. Wash and chop herbs. Crush goat cheese. Roughly chop the almonds. Mix herbs, cheese, lime zest and almonds. Season and spread on the bread slices. Grill in the oven for about 8 minutes, serve with the soup.
Per Person 410 kcal – Fat: 15 g – approx. 35 minutes
