Soup Recipes

Preparation [45 minutes]

Bring the chicken from the soup package with the bay leaf to the boil in 1 liter of water and let it steep for 30 minutes. Remove the chicken from the pan on a plate with a slotted spoon and let it cool slightly.

Meanwhile, finely chop the garlic. Drain the beans and rinse under cold running water. Add the vegetables from the soup package, garlic, kale, chilli flakes and beans to the chicken stock and simmer for 15 minutes. 

In the meantime, cut or pluck the chicken into pieces and add to the soup. Season with salt and pepper. Serve with a spoonful of pesto.

Ingredients [4 people]

• 1 chicken soup package

• 1 bay leaf

• 2 cloves of garlic

• 330 grams of white beans

• 200 grams of brown beans

• 150 grams of kale

• 0.5 teaspoon chili pepper flakes

• 4 tablespoons of pesto rosso

Preparation [20 minutes]

+ 30 min. Oven time

Preheat the oven to 200 degrees.

Remove the stem and seeds from the peppers and divide over a baking tray along with the onion, garlic and carrot. Drizzle with olive oil, season with salt and pepper and roast for 30 minutes in the preheated oven.

Dice the celery and pickle. Coarsely chop the nuts and mix into the mixture with the grated cheese.

Bring a pan with 1 liter of water and the stock cube to the boil. Then add the roasted bell pepper, onion, garlic and carrot and puree with a hand blender into a thick soup.

Spoon the roasted pepper soup into bowls and garnish with a spoonful of the celery salsa.

Cut the bread into long strips.

Serve the roasted bell pepper soup with the bread bars and cream cheese in flower shape and garnish with parsley.

Ingredients [people]

• 6 yellow peppers

• 2 onions (in parts)

• 2 toes garlic (peeled)

• 1 root (in cubes)

• 2 tbsp  olive oil

• salt

• pepper

• 100 g celery

• 50 g pickles

• 50 g pecans

• 50 old cheese (grated)

• stock cube (vegetable)            

• 1 baguette (rustic)

• 1 cream cheese (in flower shape)

• 15 g parsley

Preparation [30 minutes]

Remove the stem and seeds from the red pepper and chop the pepper finely.

Heat a dash of peanut oil in a pan and fry half of the vegetables from the noodle package with half of the red pepper.

Season with salt and freshly ground pepper. Add 1 liter of water and bring to the boil and simmer for about 45 minutes. Strain the stock. You no longer need the vegetables.

Heat a dash of peanut oil in a stockpot. Fry the rest of the vegetables from the bami nasi package and add the peanut butter.

Pour the stock on top and stir well. Bring the soup to a boil and add the coconut milk.

Season with salt and freshly ground pepper.

Chop the peanuts and roast in a dry frying pan.

Serve the soup in deep plates and garnish with the bean sprouts, peanuts and the rest of the red pepper.

Ingredients [4 people]

• 400 grams of noodles afteri vegetables

• 100 grams of peanut butter

• 400 milliliters of coconut milk

• 200 grams of bean sprouts

• 50 grams of unsalted peanuts

Preparation [35 minutes]

Peel the asparagus carefully and cut off the ends (keep these). Cut the rest into 1 centimeter thick slices.

Make the stock with the stock cubes with 2 liters of water and bring to the boil. Place the asparagus slices in it, but keep the ends aside for a while.

Bring the soup back to the boil and let the asparagus simmer for 15 minutes.

Grind the oatmeal in a blender, add the almond milk and mix well.

Add the oatmeal with the asparagus tips to the soup and bring to the boil again briefly.

Season the soup with the nutmeg and (freshly ground) black pepper.

Ingredients [4 people]

• 800 g white asparagus

• 4 vegetable stock cubes

• 70 g oatmeal

• 200 ml almond milk

• 2 tsp nutmeg

• black pepper