When big snowflakes are falling from the sky outside and large icicles are forming on the gutters, a warming soup after a walk or a ski tour is just the thing. Warming, comforting and vitamin-rich food is particularly important in these temperatures, as the body uses up huge amounts of energy when it is cold.
With our super(p)er recipes, we show you how to revitalise your body and mind and prepare for the cold season.
As quick and easy as our carrot soup is, it tastes just as good! It's especially perfect for cold temperatures, as the body converts the carotene contained in carrots into vitamin A, making carrots a real booster for our immune system!
Ingredients
- 500g carrots
- One onion
- Two potatoes
- 700ml vegetable stock
- Turmeric
- 120ml whipped cream
- Parsley
Preparation
Step 1: Wash, peel and dice the carrots and potatoes.
Step 2: Peel and dice the onions and sauté in a pan with the remaining vegetables and oil.
Step 3: Deglaze the vegetables with the vegetable stock. Add the whipped cream.
Step 4: Season with salt, pepper and turmeric to taste.
Step 5: Simmer until the vegetables are soft and finely puree with a hand blender.
Step 6: Serve the soup hot with a dollop of whipped cream and chopped parsley.
However, this recipe uses some "non-everyday" ingredients that provide the spicy Asian flavour. You can find these in any well-stocked Asian food shop!
Ingredients
- 130g rice ribbon noodles
- 150g mushrooms
- 150g Princess beans
- 120g carrots
- One onion
- 4 spring onion stalks
- Mung beans
- One litre of vegetable stock
- 2 tbsp fish sauce
- One stalk of lemongrass
Preparation
Step 1: Prepare the rice noodles according to the packet instructions. Rinse the finished noodles in a sieve in cold water and set aside.
Step 2: Quarter the mushrooms. Cut off the ends of the beans and spring onions and cut into strips. Peel the carrot and cut into strips. Peel and dice the onion.
Step 3: Sauté the carrots and onions with the oil in a pan.
Step 4: Deglaze the vegetables with the vegetable stock. Add the beans.
Step 5: Cut off the ends of the lemongrass stalk and remove the outer leaves. Crush the lower (thick) end with a meat tenderiser or mortar and add the whole stalk to the soup.
Step 6: Simmer the soup for five minutes, add the spring onions, mushrooms and mung beans. Simmer everything for a further five minutes.
Step 7: Remove the lemongrass stalks and season with fish sauce and salt to taste.
Step 8: Stir in the rice ribbon noodles and serve the soup warm.
