Creamy celeriac and parsnip soup with almond and parsley

(Recipe in Swedish below)

Another favourite soup!

I always serve my soups with a yummy “topping salad” for extra texture, flavour and heartiness. A smart thing is to use bits from the soup also on top of if - as in if making a celeriac and parsnip soup like here, but some extra celeriac or parsnip, roast in until lightly crispy and add to the topping salad. My typical topping salad formula would be:

200 gram veggie (same as in the soup) + 1-2 flavours (could be spices, herbs or nut butters) + something crunchy (such as toasted nuts or seeds)

Happy cooking!

Creamy celeriac and parsnip soup with almond and parsley

Serves 4

Ingredients

500 grams celeriac

200 grams parsnip 

1 yellow onion

2 garlic cloves

1,2 liter vegetable stock

2 Tbsp almond butter

1 handfull fresh parsley

2 tsp apple cider vinegar

olive oil

Salt and freshly ground black pepper

Topping salad

1 1/2 dl wild rice, or any other cereal such as quinoa / millet / sorghum / spelt / whole wheat (if you have any leftovers at home this is the perfect way to use it. Also, you can use any type of legumes instead, story bought pre-cooked works great!)

200 grams celeriac

1 handful almond flakes

cress

olive oil for roasting

cold pressed olive oil for drizzling

salt and freshly ground black pepper

How to

Start by making the topping salad if you need to cook some wild rice as it takes about 40 minutes. If using already cooked cereals / leftovers or pre-cooked legumes you can do this part when the soup is simmering.

Pre heat the oven 200°C. Cook the wild rice according to instructions on the packaging. Scrub the celeriac carefully, cut in small pieces. Toss with oil and roast in the oven until soft, about 15 minutes. Add the almond flakes the last minute. Toss together wild rice, celeriac and almond. Chop the parsley and add it too. Salt and pepper to taste.

Peel and finely chop onion and garlic, fry in a bit of oil in a saucepan until soft. Scrub the root veggies carefully, cut away any dirty parts and cut the rest in smaller pieces. Add veggies, almond butter and vegetable stock to the saucepan. Bring to a boil and let simmer until veggies are soft, about 15 minutes. Remove from heat, mix until smooth using an immersion blender. Add parsley and vinegar and pulse a few times. Salt and pepper to taste.

Serve the soup topped with the salad and cress. Drizzle with oil.

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Ännu en favoritsoppa!

Jag serverar alltid mina soppor med en smarrig “toppingsallad”, både för att ge extra smak och textur men även mer matighet. Ett smart knep är att använda samma grönsak/er som du har i soppan även som topping ovanpå den. Här har jag använt extra rotselleri, som jag tärnat och sedan rostat, tillsammans med lite vildris, örter och rostad mandel. Min typiska toppingsallad följer följande formel:

200 gram rotsak + 2 dl kokt baljväxt eller sädesslag + 1-2 smaksättningar + något crunchigt (exempelvis rostade fröer eller nötter)

Smaklig spis!

Rotselleri- och palsternackssoppa med mandel och persilja

4 portioner

Ingredienser

500 gram rotselleri

200 gram palsternacka 

1 gul lök

2 vitlöksklyftor

1,2 liter lantbuljong

2 msk mandelsmör

1 näve färsk persilja

2 tsk äppelcidervinäger

Olja

Salt och nymalen svartpeppar

Toppingsallad

1 1/2 dl vildris, eller annat sädesslag så som quinoa / hirs / durra / dinkel / matvete (använd gärna överblivet sädesslag här, om du har något. Det går också bra att byta ut mot kokta baljväxter, så som linser eller kikärtor som kan köpas förkokta på tetra)

200 gram rotselleri, eller palsternacka

1 näve färsk persilja

1 liten näve mandelflan

krasse

olivolja till rostning

kallpressad olivolja att ringla över - gärna en smaksatt

Gör såhär

Börja med att koka vildriset till toppingsalladen, enligt anvisning på förpackningen.

Skala och finhacka lök och vitlök, fräs i lite olja i en gryta eller kastrull tills de mjuknar men utan att de tar färg. Skrubba rotsakerna noga, skär bort eventuella jordiga bitar och dela resten i mindre bitar. Tillsätt rotsakerna, mandelsmör och vätska till grytan. Låt koka upp och sjud i 15-20 minuter, beroende på storleken på bitarna, tills allt är helt mjukt. Ta bort från värmen, mixa tills helt slätt med hjälp av stavmixer. Tillsätt persilja och vinäger och pulsa några gånger. Smaka av med salt och peppar.

Värm ugnen till 200°C. Skrubba rotsellerin till toppingsalladen noga. Skär i små tärningar, blanda med lite olja och en nypa salt. Rosta i ugnen tills mjuka, ca 15 minuter. Låt mandelflanen rosta med sista minuten. Blanda vildris, rostad rotselleri och mandelflarn. Finhacka persiljan och blanda ner. Smaka av med salt och peppar.

Servera soppan toppad med salladen och krasse. Ringla över kallpressad olivolja - gärna en smaksatt!

Herby potato mash with green pea tempeh and courgette stir fry, tahini beet dressing and crispy salad

Potato + rapeseed + herbs = true love. Instead of mixing my potatoes to a smooth mash I like to keep it quite chunky. Serve with a super simple stir fry and a dressing to always remember! It actually feels a bit strange (yet awesome) to drizzle over such a colourful thing over your food! Try for yourself!

Herby potato mash with green pea tempeh and courgette stir fry, tahini beet dressing and crispy salad

Servers 4

Herby potato mash

400 grams new potatoes or small potatoes

1 Tbsp cold pressed rapeseed oil

1 organic lemon, zest + juice

2 handfulls fresh parsley

flakey salt and freshly ground black pepper

Green pea tempeh and courgette stir fry

250 grams green pea tempeh (or any tempeh of your choice) *

1 big courgette

2 spring onions

1 tsp cold rapeseed oil

1 Tbsp tamari, or any other soy sauce

cress

flakey salt and freshly ground black pepper

Tahini beet dressing

1 raw beetroot

1/2 dl / 0.2 cups light tahini (I like to use the light one for dressings rather then the darker one - made of toasted sesame seeds - as the dark one can taste a bit sharp)

3/4 dl / 0.3 cups water

1 Tbsp apple cider vinegar

1 tsp maple syrup

sesame seeds and dried flowers for garnish

flakey salt and freshly ground black pepper

Crispy salad

70 grams mixed leafy greens

1 handfull of radish

50 grams red cabbage

1 Tbsp toasted rapeseeds

How to

Scrub the potato, cut bigger ones in half. Boil potatoes until soft, takes about 15-20 minutes. Drain then mash with oil and lemon by hand using a potato masher until your preferred texture. Chop the parsley roughly and add to the mash. Salt and pepper to taste.

Crumble the tempeh. Slice the courgette and spring onion. Fry courgette and onion in a bit of oil until soft. Add the tempeh and fry for another few minute until it get a nice golden color. Pour over the tamari and let in sink in. Remove from heat. Salt and pepper to taste. Garnish with cress.

Peel the beetroot, cut in smaller pieces. Mix with rest of the ingredients for the dressing in a high speed blender or food processor until completely smooth. If you don’t have a high speed blender it might be a good idea to grate the beetroot before mixing it all together as that will help getting a smoother dressing. Salt and pepper to taste. Add more water for a more runny dressing.

Slice the radish and red cabbage thinly. Toss together with the leafy greens, drizzle with some cold pressed rapeseed oil and sprinkle with rapeseeds.

Serve the mash with the stir fry, dressing and crispy salad!

Enjoy!

• Tempeh is traditionally made of soy beans which is fermented and, furthermore tempeh often comes in small blocks, similar to but more firm then for example tofu. Now days you can find a few different types of tempeh in many supermarkets and organic stories.

Recipe was first published in The Gothenburg-Post/Två dagar

Baked cabbage with shaved fennel, apple, herb oil and toasted sunflower seeds

This is a salad perfect for a festive buffet - or a side to any meal really! The simplicity of baked cabbage, the flavours and textures which arises when being baked is extraordinary!! It’s silky, sweet and just v.e.r.y. tasty! Drizzle the whole thing with a lovely green oil and toss with a couple of hand fulls of shaved crispy vegges and fruits for great textures and flavours - and you’re good to go!

During winter I would probably use kale (which I massage with cold pressed rapeseed oil and a pinch of salt) instead of the fennel - and when you want to vary the recipe you can use any citrus fruit instead (or together with the) of the apples. Anyhow - the cabbage is key!

Baked cabbage with shaved fennel, apple, herb oil and toasted sunflower seeds

Serves 4-6 as a side salad

Ingredients

1 cabbage (preferably fresh cabbage, or pointy cabbage)

1 fennel

2 red apples

1 dl / 0.4 US cups sunflower seeds

1 tbsp rape seed oil

fresh thyme for garnish

Herb oil

1 dl / 0.4 US cups cold pressed rapeseed oil

1 dl / 0.4 US cups fresh herbs (e.g parsley, thyme, mint)

1 garlic clove

2 tbsp apple cider vinegar

salt and freshly ground black pepper

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Cut the cabbage in pieces, drizzle with oil. Put on a baking tray and bake in the middle of the oven for 30 minutes, until the cabbage is all silky and sweet - but still have that bite to it. Let cool.

Put the sunflower seeds on a baking tray. Toast in the middle of the oven for 10 minutes, until a nutty aroma fills the kitchen. Stir around halfway through. Let cool.

Mix all the ingredients for the herb oil (I tend to use the herbs I have at home, so every herb oil gets different). Salt and pepper to taste.

Toss the cabbage with half of the herb oil. Shave the fennel and apples using a mandoline, or slice thinly using a sharp knife. Layer the cabbage, fennel and apples and most of the sunflower seeds on a serving plate. Drizzle som extra herb oil on top and sprinkle with the rest of the sunflower seeds. Garnish with fresh thyme.

Recipe was first published in The Gothenburg-Post/Två dagar. Photo by Fanny Hansson.

Jerusalem artichoke soup with toasted buckwheat, pickled shallot, cress and truffle oil

Jerusalem artichoke soup with toasted buckwheat, pickled onion, cress and truffle oil

Serves 4 as a first course

Ingredients

500 g Jerusalem artichoke 

1 shallot 

1 garlic clove

3 dl water

2 dl creamy oat milk

230 g cooked white beans

1 tbsp cold pressed olive oil

1 tsp apple cider vinegar

Salt and freshly ground black pepper

Pickled shallot

2 shallots 

1 dl water

1/2 dl apple cider vinegar

1 tbsp honey

Garnish

2 tbsp truffle oil

cress

1 dl dried whole buckwheat

How to

Peel and chop onion and garlic. Fry in oil until soft in a sauce pan. Peel the Jerusalem artichokes and cut in to smaller pieces. Add to the onion together with the the water and oat cream. Bring to a boil and let simmer until the Jerusalem artichokes are soft, takes about 15 minutes. Add the white beans when 5 minutes remains. Mix to a smooth soup with an immersion blender. You might want to add a bit more water to get your desired consistency. Add apple cider vinegar, salt and pepper to taste.

Pickled shallot: Bring water, vinegar and honey to a boil. Remove from the heat, add the shallots and put on a lid. Let sit for 10 minutes. 

Toasted buckwheat: Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Serve the soup drizzled with truffle oil, topped with pickled shallots, toasted buckwheat and cress. Serve with crispy seed crackers! 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten 16th of December 2017. “Två dagar” is produced by contant agency OTW. Photo by Stefan Edetoft