Refreshing vegan starter!
Serves: 4 people
100 g leaves of Swiss chard
250 g zucchini
150 g apple
1 teaspoon tamari sauce
2 tablespoons almond butter (Optional)
300 ml water
Blend all ingredients in a blender until smooth and frothy.
A mild and creamy soup for a summer day.
Serves: 4 – 6 people
2 medium potatoes
2 small zucchini (600 g)
1 small yellow onion
1 clove of garlic
4 tablespoons olive oil
800 ml water
broth concentrate for 1 liter
400 ml coconut milk
salt and black pepper to taste
50 g almond flakes (optional)
chopped parsley for decoration
Peel potatoes and cut in small cubes. Wash and cut the zucchini in 3 cm big cubes. Peel the onion and garlic and cut fine. Sauté the onion and garlic in the olive oil and add the potatoes and zucchini. Add the water and the vegetable broth. Let boil for 20 min or until all vegetables are soft. Meanwhile toast the almond flakes until golden, be careful not to burn them. Mix the cooked vegetables with a hand blender, add the coconut milk and heat the soup up again. Mix smooth and add salt and pepper to taste. Decorate with the almond flakes and parsley.
4 garlic cloves
extra virgin olive oil
¼ loaf of wholemeal bread, toasted
1 L water or vegetable stock
2 strips of red peppers
2 tablespoons chopped tomato
sea salt
2 tablespoons vegetable cream
In a pot fry garlic cloves in oil until golden. Add the toasted bread. Soak with water or stock. Add the peppers and tomato and boil for about ½ hour. Add salt, mash and strain.
Serve with croutons and cream.
