Grön ärtsoppa med havresallad och surdegskrutonger

Recept framtaget för Electrolux. Photo Agnes Maltesdotter.

Soppa färdig på ett kick! Att först mixa hela soppan i blendern är ett smart sätt att laga mat snabbt. För en matigare soppa, och för texturernas skull, gillar jag att toppa mina soppor med en liten sallad. Det blir oftast på något kokt sädesslag - ofta står det något färdigkokt i kylskåpet - någon grönsak eller frukt och mycket örter!

Krutonger är perfekt att göra av dagsgammal bröd, och dessutom så håller det sig gott i flera dagar. Testa att blanda oljan med lite riven vitlök innan den ringlas över brödbitarna och rostas för vitlökskrutonger.

Grön ärtsoppa med ingefära, havresallad och surdegskrutonger

4 portioner

Ingredienser

600 gram frysta gröna ärter

1 msk färsk ingefära, riven

1 gul lök

2 vitlöksklyftor

1 näve färsk persilja

7 dl vatten

2 1/2 dl havregrädde

1 tsk äppelcidervinäger

Salt och nymalen svartpeppar

Havresallad

1 1/2 dl

1 rött äpple

1 näve färsk mynta

1 näve färsk persilja

Salt och nymalen svartpeppar

Topping

2 skivor surdegsbröd

1 tsk rapsolja

Salt

Växtbaserad yoghurt

Färsk timjan

Gör såhär

Skala ingefäran, löken och vitlöken. Skär i mindre bitar. Lägg alla ingredienserna till soppan, förutom vinägern, i en blender och mixa till en slät soppa. Häll ner i en kastrull och koka upp, låt sedan sjuda i 10 minuter. Tillsätt mer vatten om den känns för tjock. Smaka av med 1 tsk äppelcidervinäger, salt och peppar.

Koka havreriset enligt anvisning på förpackningen. Finhacka äpplet och örterna till toppongsalladen. Blanda med havreriset. Smaka av med salt och peppar.

Värm ugnen till 175°C. Skär surdegsbrödet i mindre bitar. Blanda med lite olja och en nypa salt. Lägg ut på en bakplåt och rosta tills krutongerna är krispiga och gyllene, ca 10 minuter.

Servera soppan toppad med havresallad, yoghurt och krutonger. Garnera med timjan.

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Soup read in no time at all. How? By first mixing all ingredients for your soup until smooth - and then let it simmer for a moment! To get an even more hearty soup I like to make a “topping salad”, often made of any kind of cooked cereal - such as quinoa, spelt or whole oats, together with some veggies and lots of herbs. I always make sure to cook some extra cereals when making other dishes, that way I have some in the fridge for when in the mood for a soup with topping salad!

Croutons is a perfect way to use yesterdays bread, and also crispy croutons stay crispy for some time so make some extra and use for days to come! When making your croutons you can also try to blend your oil with some grated garlic before tossing together with the bread - that way you get garlic roasted croutons - delicious!

Green pea soup with ginger, oat salad and sourdough bread croutons

Serves 4

Ingredients

600 grams frozen green peas, thawed

2 cm fresh ginger

1 yellow onion

2 garlic cloves

1 handfull parsley

7 dl water

2 1/2 dl oat cream

1 tsp apple cider vinegar

Salt and freshly ground black pepper

Oat salad

1 1/2 dl salad whole oats

1 red apple

1 handful fresh mint

1 handful fresh parsley

Salt and freshly ground black pepper

Topping

2 slices sourdough bread

1 tsp cold pressed olive oil

Flakey salt

Plant-based yoghurt

Fresh thyme

How to

Wash the ginger, cut in to smaller pieces. Put all the soup ingredients, except for the vinegar, in a high speed blender. Mix until smooth. Pour in a saucepan, bring to a boil and let simmer for 10 minutes. Add more water if it feels too thick. Add the vinegar, salt and pepper to taste.

Boil the whole oats - or your preferred cereal - according to instructions on the packaging. Finely chop the apple and herbs. Toss together with the oats. Salt and pepper to taste.
Pre heat the oven to 175°C. Cut the bread in to small cubes. Toss together with oil and a pinch of salt. Put on a baking tray. Roast in the oven until crispy and golden. Let cool.

Serve the soup topped with the salad, yoghurt and croutons. Garnish with thyme.

Pumpasoppa med krispig kålsallad och valnötsdressing

En krämig pumpasoppa med krispig sallad svängd med en krämig dressing. Bakad pumpa får en än mer djup smak - så baka gärna pumpan i ugnen innan den mixas ner i soppan.

Pumpasoppa med krispig kålsallad

6-8 portioner på buffé, 4 portioner som huvudrätt

Ingredienser

1 stor butternutpumpa

1 gul lök

4 vitlöksklyftor

1 msk färsk ingefära, riven

1/2 tsk malen kanel

1 liter vatten + 1 msk grönsaksbuljongpulver

1 tsk rapsolja

salt och svartpeppar

Kålsallad

100 gram brysselkål

100 gram svartkål

50 gram rödkål

Valnötsdressing

40 gram rostade valnötter

2 tsk dijonsenap

1/2 dl kallpressad rapsolja

1/2 dl äppelcidervinäger

salt och svartpeppar

Till servering

Surdegsbröd

rostade pumpakärnor

torkade lingon eller tranbär

växtyoghurt

Gör såhär

Värm ugnen till 175°C. Tvätta pumpan och dela på mitten. Gröp ur kärnorna och lägg sedan bitarna på en ugnsplåt, pensla med olja. Skala och skär löken i 4 delar. Blanda vitlöksklyftorna med olja (med skalet fortfarande kvar), lägg bredvid pumpan. Baka i mitten av ugnen i 25 minuter, tills pumpan är helt mjuk.

Gröp ur pumpan, och tryck ut vitlöksklyftorna. Mixa alla ingredienser tills helt slätt i en blender, häll ner i en kastrull, låt koka upp och sjud sedan i 10 minuter. Salta och peppra efter smak.

Finstrimla brysselkål, svartkål och rödkål. Mixa ihop ingredienserna till dressingen i en blender. Salta och peppra efter smak. Blanda kålblandningen med ett par msk av dressingen (det kommer bli över, och det funkar perfekt att spara i en burk i kylen i upp till en vecka!) så att allt täcks.

Servera soppan toppad med kålsallad, yoghurt, rostade pumpakärnor och eventuellt torkade lingon eller tranbär.

Tips! Torka dina egna lingon. Lägg 225 gram frysta, eller färska, lingon på en bakplåtspappersklädd plåt, blanda med 1/2 tsk rapsolja och sprid sedan ut. Torka i ugnen på 50°C över natten, med ugnsluckan lite på glänt, tills de fått en konsistens liknande russin.

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A creamy pumpkin soup topped with a crispy yet creamy salad. When baked the pumpkin gets an even more intense flavour - so baking it before mixing it (instead of boiling it) gives a really delicious and flavourful soup!

Pumpkin soup with brassica salad

6-8 servings at a buffet, 4 as a main

Soup

1 big butternut squash or Hokkaido pumpkin

1 yellow onion

4 garlic cloves

1 Tbsp grated fresh ginger

1/2 tsp ground cinnamon

1 liter water

1 tsp rapeseed oil

Salt to taste

Raw brassica salad

100 grams brussels sprouts

100 grams dino kale

50 grams red cabbage

Walnut dressing

40 grams toasted walnuts

2 tsp dijon mustard

1/2 dl cold pressed rapeseed oil

1/2 dl apple cider vinegar

Salt and black pepper to taste

For serving

Yummy sourdough bread, or any christmassy bread

Toasted pumpkin seeds

Dried lingonberries

Plant yoghurt

How to

Pre heat oven to 175°C. Wash the pumpkin and cut in half, scoop out the seeds and cut the rest in smaller pieces. Put on a baking tray and drizzle with a little oil. Peel the onion and cut in to quarters. Toss the garlic cloves with a drizzle of oil (peel stil on), put on the baking tray. Bake in the oven for 25 minutes, until both pumpkin and garlic are soft. Let cool slightly. Squeeze out the garlic. Mix with the rest of the ingredients until smooth in your blender, add a bit more water I necessary. Salt to taste. Pour in to a saucepan and simmer for 10 minutes.

Finely shred the brussel sprouts, dino kale and red cabbage. Mix together the ingredients for the dressing in a blender until smooth, salt and pepper to taste. Drizzle over the salad and give it a toss (you won’t be needing all of it, so save for another upcoming meal!).

Serve the warm soup topped with crispy salad, pumpkin seeds, dried lingonberries and a dollop of yoghurt.

Tips! Dry your own lingonberries! Toss 1 package of frozen lingonberries with 1/2 tsp rapeseed oil and put on a baking tray. Dry in the oven at 50° over night, or until dry.

Kimchi fritters with Tahini and ginger sauce

A twist on the Japanese Okonomiyaki (try to pronounce that)! I add kimchi in my fritters for extra flavour. The perfect fritters for brunch, weekend lunch or a light middle-of-the-week-dinner! You can make som extra mixture, keep it in the fridge and then fry once you want to eat!

- Scrolla ner för recept på svenska -

Kimchi fritters with Tahini and ginger sauce

Serves 4-6

Ingredients

3 handfuls of shredded cabbage

10 cm leeks

1 dl kimchi

1 dl oat flour

1 dl chickpea flour

2 dl water

2 handfuls of parsley, chopped

1/2 tsp salt

rapeseed for frying

Tahini and ginger sauce

1 dl light tahini

1 dl water

2 Tbsp tamari

1 Tbsp apple cider vinegar

2 cm grated ginger, fresh

salt to taste

For serving

Radish sprouts, alfa alfa sprouts or any sprouts you like

sesame seeds

pear, diced

How to

Shred the cabbage. Cut the leek in half, slice thinly and rinse carefully. Put cabbage and leeks in a bowl and massage with a pinch of salt. Set aside for 10 minutes. Finely chop the kimchi.

Whisk together the flour and water in a separate bowl. Add the cabbage, leek and kimchi. Stir together. Add the parsley, let sit for 10 minutes.

Mix together the ingredients for the dressing in a blender or using a hand mixer, salt to taste.

Heat a drizzle of oil in a frying pan. Add a spoonful of cabbage mixture and press down lightly. Fry on medium heat for a couple of minutes, until golden, then flip around and fry for another minute on the other side too. Do the same with the rest of the mixture.

Serve the fritters with sprouts, pear, sprinkled sesame seeds and a good drizzle of the tahini ginger sauce!

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En twist på den klassiska japanska pannkakan Okonomiyaki (försök uttala det, om du kan), här med smakrik kimchi i smeten! Toppa med groddar och skott för fräschör och extra näring, och gärna hackat päron för god sötma. Mixa enkelt ihop en läcker sås med smak av sesam och ingefära att servera till.

Dessa plättar är perfekta för brunch, helglunch eller middag-mitt-i-veckan. Det går fint att göra extra mycket smet, förvara den i kylen och sedan steka på strax innan servering!

Kimchiplättar med tahini- och ingefärssås

4-6 portioner

Ingredienser

3 stora nävar strimlad vitkål

10 cm purjolök

1 dl kimchi (finns att köpa färdig i den kylda grönsaksdisken)

1 dl havremjöl

1 dl kikärtsmjöl

2 dl vatten

2 nävar färsk persilja, grovhackad

1/2 tsk salt

Rapsolja till stekning

Tahini- och ingefärssås

1 dl ljus tahini

1 dl vatten vatten

2 msk tamari

1 msk äppelcidervinäger

2 cm färsk ingefära, skalad

Salt 

Till servering

Rädisskott

Alfa-alfagroddar

Sesamfrön

Päron, tärnad

Gör såhär

Strimla vitkålen fint. Skär purjolöken på mitten, skölj noga och strimla fint. Lägg kål och purjolök i en bunke och massera med salt. Ställ åt sidan i 10 minuter. Strimla kimchin.

Vispa ihop mjöl och vatten i en separat bunke. Vänd ner kål, purjo och kimchi och blanda ihop väl. Vänd ner den hackade persiljan och rör om. Låt stå i 10 minuter. 

Mixa ihop ingredienserna till tahini- och ingefärssåsen i en höghastighetsmixer tills du får en fluffig sås (har du ingen stark mixer kan det vara bra att riva ingefäran innan du mixar). Smaka av med salt.

Värm upp olja i en stekpanna, klicka ut skedar av smeten och platta till lätt. Stek på medelvärme i ett par minuter på båda sidor, tills du får en fin gyllene yta. Gör likadant med resterande smet.

Servera plättarna med skott, groddar och päron. Ringla över tahinisåsen och strö över sesamfrön.

Recept först publicerat i Vegomagasinet, Sveriges första och största helt vegetariska mattidning!

Fresh springrolls with strawberries, crispy vegetables and almond sauce

These yummy rolls could work either as the perfect family weekend feast, or when making a smaller buffet as a perfect buffet dish! When servering them during a dinner I like to prepare all the ingredients and then let the guests fill their own rolls - when serving them on a buffet I like to put them (as in the while roll) in salad leaves to make it easier for the guests to have them standing as well - perfect for a mingle party!

And oh - I should also mention that they are perfect for any day of the week too, just fill your rice papers with whatever leftovers you might find at home!

Now, let’s get rollin’!

Fresh springrolls with strawberries, crispy vegetables and almond sauce

12 portions on a buffet

Ingredients

12 small rice papers, or 6-12 bigger ones

125 grams fresh (Swedish) strawberries

1/2 cucumber

2 carrots

100 grams red cabbage

70 grams fresh spinach

250 grams smoked organic tofu

50 grams sprouts

12 fresh mint leaves

Mandelsås

1 dl mandelsmör

1 1/2 water

2 msk apple cider vinegar

1 tsp ginger, grated

salt and freshly ground black pepper

For serving

Fresh mint

camelina seeds, or sesame seeds

sprouts

How to

Slice the strawberries and all the vegetables thinly lengthwise. Cut the tofu in 12 pieces on the length.

Fill up a pie form / sauce pan or anything as big as the diameter of the rice papers with hot water. Dipp one paper at a time in the water for 10-15 seconds then put on a wet cutting board. Add a bit of the strawberries / veggies / tofu at the bottom part of the rice paper. Fold the sides inward, then tightly roll the rice paper, beginning at the end where you put the filling. Repeat with remaining rice papers and filling. Put on a big plate, and cover with a damp kitchen towel if not serving them straight away to keep them from drying. Make sure not to put them on top of each other as that might make them stick to each other, if you want to serve them on top of each other first put them in a salad leaf!

Mix together the ingredients for the almond sauce. Salt and pepper to taste.

Serve the rolls topped with mint and camelina seeds with extra sprouts on the side, and the almond sauce.

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

Warming chai with orange

A warming drink for cold days. Sweet, creamy and flavoured with spices that will fill your whole kitchen with a lovely aroma - and most likely wake up any late sleeper.

If you can and want I’d really recommend to mix your own almond milk - nothing beats a home made freshly mixed, creamy and sweet almond mylk!

Warming chai with orange

Yields 4 glasses

Ingredients

8 dl / 3 1/2 cups almond mylk, home made* or store bought

2 Tbsp almond butter

2 medjool dates, or 4 fresh dates

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ginger

1 pinch cloves

1 pinch black pepper

1 pinch flakey salt 

For garnishing 

1 organic orange

ground cinnamon

How to

Pitt the dates. Grate the orange zest, then squeeze the orange. Mix all the ingredients, except for the orange zest, in a blender until smooth. Pour in to a sauce pan and bring to a boil, simmer for a few minutes. Pour in to 4 cups. Grate orange zest and dust with extra cinnamon. Serve while hot!

• Want to make your own almond milk? Easy peasy! Soak 2 dl almonds over night or for at least 8 hours. Drain and rinse the almonds. Mix with a pinch of salt and 8 dl of fresh water in a high speed blender until smooth. You then might want to pour the blended almonds through a nut bag or a fine mesh strainer as well to get a really smooth mylk. If so keep the pulp for making patties or for your baking!

  Keep the almond milk you won’t use right away in an air tight glass container in the fridge for up ro 3 days. Give it a shake before you use it.

Recipe first developed for Granit. Photo by Jonas Jacobsson.

Hearty curry stew with aubergine, pumpkin and kale

The great thing about a stew is that is can be made with lots of different veggies - for example the exact veggies that you happen to have at home! These days I want to have pumpkin in almost everything - and so I added them to this stew as well.

Adding some pre cooked legumes when the stew is almost done is a great way to add som extra protein (and taste!). And then I always want to add something green - kale is a favourite! Best thing is to add the kale once you have removed the pot from the heat, that way the kale will stay green and perfectly soft.

You could serve the stew just like it is, or with your choice of grain och pseudo-grain; like sorghum, quinoa, naked oats or millet, for a even more filling meal.

And last but not least - don’t forget the golden rule when it comes to stews; they are even better the day after when the flavours have had the chance to REALLY evolve!! Now, time to cook.

Hearty curry stew with aubergine, pumpkin and kale

Serves 4

Ingredients

2 tsp cumin seeds

2 tsp coriander seeds

2 tsp caraway seeds

2 Tbsp paprika powder

1 onion

1 garlic clove

1 aubergine

1 small pumpkin, Hokkaido or Muscat

1 Tbsp fresh ginger, grated

500 g crushed tomatoes

400 ml coconut milk

230 g / 4 dl / 1.6 cups pre cooked chickpeas

100 g kale, rough stalk removed and leaves shredded

2 Tbsp cold pressed coconut oil

salt and freshly ground black peppar

For serving

2 dl / 0.8 cups sorghum, uncooked

fresh cilantro

How to

Cook the sorghum according to instructions on the packaging.

Fry the spices in the oil in a thick bottom pot at medium heat until fragrant. Peel and finely chop onion and garlic, add to the pot at fry until soft.

Cut the aubergine in bite size pieces. Wash the pumpkin then half it, remove seeds and cut in to bite size pieces. Add the aubergine and pumpkin to the stew. Fry for 2 minutes together with the ginger. Add the crushed tomatoes and coconut milk. Bring to a boil and and let simmer for 20 minutes, until the aubergine and pumpkin have softened. Salt and pepper to taste.

Rinse the chickpeas. Add to the stew together with the kale. Remove from the heat and let sit for 15 minutes before serving.

Serve the stew together with cooked sorghum and cilantro.

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

2 ingredient Apple compote

This time of year I have apples in most of the food I cook; grated in my morning porridge, mixed in to a creamy soup, dried in pieces for my granola, cut in half and baked until soft and sweet then serve with toasted seeds and a dollop of whipped coconut cream, cut in pieces and tossed together with root veggies….

AND cooked in to delicious natural sweetened apple compotes. It’s super easy to make and can be served with lentil stews, porridges, as a dessert with coconut cream and granola and lots more!!

2 ingredient Apple compote

Yields; depends on how much apples you get hold of!

Ingredients

Seasonal apples, of different kind and in different colors

ground ginger/cardamom/cinnamon

1 pinch of flakey salt

How to

Core the apples and cut them in to pieces. Put in a sauce pan and add water just enough to cover the bottom, but not covering all of the apples. Bring to a simmer and then gently simmer for 5-15 minutes (depending on how much apples you use), until the apples are soft. Mash the apples in to a compote using a fork. Add your choice of ginger/cardamom/cinnamon - or all of them! Salt to taste. Let cool. Put in an air tight glass jar.

The compote can be stored in an air tight glass jar for up to 5 days in the fridge. If you’re making a bigger batch you can put a bunch of filled glass jars in the fridge - and take out one every week! Also - it’s a great idea to freeze in portion sizes using ice cube molds - perfect to take out and put on your morning porridge!

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Porridge season is here for sure, and I’m having a warming bowl of this hearty creaminess as often as I can. I like mine best - no matter if I have it for breakky / brunch / lunch at home / light dinner - cooked with lots of warming and nourishing spices and gated veggies, and of course I top it with LOTS of savoury toppings!

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Serves 2

Ingredients

2 dl / 0.8 US cups rolled oats

4 dl / 1.6 US cups water

2 dl / 0.8 US cups oat mylk

1 tsp ground cinnamon

1 tsp ground turmeric

1 tsp ground ginger

1/2 tsp ground cardamom

1 tbsp chia seeds

2 carrots, finely grated (grated butternut squash and/or courgette is a few other favourites!)

For serving

1 avocado

1 autumn apple

tahini

chia seeds

flakey salt + freshly ground black pepper

How to

Bring oats, liquids, spices and chia seeds to a boil. Let simmer until creamy, while stirring throughout. You might want to add more liquid or let it keep simmer to get your desired consistency.

Add the carrots and let simmer for a few seconds. Remove from the heat.

Divide in two bowls. Top with sliced avocado, apple and tomatoes. Add a big spoon of tahini. Sprinkle everything with flakey salt and chia seeds - the avocado likes to get a sprinkle of pepper as well!!

Breath. Be here. Enjoy!

Roasted carrots and parsnips with ginger tahini dressing and pomegranate

Roasted baby carrots + baby parsnips. Drizzled with a ginger tahini dressing. And sprinkled with toasted almonds, lots of fresh herbs and fruity pomegranate seeds. Easy peasy planty side for ANY occasion!!

AND, if you want to make it a main dish you could serve with some cooked grains of your choice (quinoa, wild rice, sorghum, millet etc) and some kind of protein packed spread, for example my sweet potato and roasted garlic hummus (might be my favourite one in the world) or my Pea and cilantro hummus.

Roasted carrots and parsnips with ginger tahini dressing and pomegranate

4-6 servings, as a green side

Ingredients

500 g new season/baby carrots/carrots bought in a bunch (you could use any type of carrot really, but I find that the baby ones are even better for this recipe as I prefer to roast them whole - and with the peel on)

10 baby parsnips (see note on carrots above, same thing here)

2 dl / 0.8 US cups fresh parsley

2 dl / 0.8 US cups pomegranate seeds

1 dl / 0.4 US cups almonds

1 tbsp rapeseed oil

unrefined sea salt

Ginger tahini dressing

1/2 dl / 0.2 US cups light tahini (I prefer to use tahini made of non roasted sesame seeds as the flavour is not as sharp as if you would use a dark tahini)

3/4 dl / 0.3 US cups water

zest from 1 organic lemon + 2 tbsp freshly pressed lemon juice

1 tbsp fresh ginger, grated

unrefined sea salt and freshly ground black pepper

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Remove the carrot tops if there are any (these ones are GREAT to use in a home made pesto, smoothie or herb hummus!). Scrub the carrots and parsnips (if the peel on the parsnips is too thick you might want to peel them - otherwise it’s great to leave on).

Put the root veggies on a baking tray and drizzle with oil. Sprinkle with salt. Roast in the middle of the oven for about 35 minutes, until they are slightly golden and the peel is slightly crispy.

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

Mix all the ingredients for the ginger tahini dressing using a blender/immersion blender. Salt and pepper to taste.

Put the roasted veggies on a serving plate, drizzle over ALL (important part, the dressing is great) the dressing. Sprinkle with chopped parsley, almonds and pomegranate seeds. And some flakey salt!

Best,

Thess

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

Mamas turmeric and ginger super shot

We all know that adding as much nutritious food to your day as possible is a great thing. And drinking a home juiced super tasty and refreshing elixir (kind of) is one of those things helping you get there!

As a person crazy about textures I prefer to eat my food instead of drinking. But if (when) you do find it hard to reach an high enough intake of fruits and veggies during a day (The Swedish National Food Agency recommends 500 g fruits and veggies per day. Preferably half of it being fruits and half of it veggies), we all have those days I’m sure, drinking a veggie shot can be a great way to add some of those grams.

A combination of eating whole veggies and fruits + drinking smoothies (where the whole ingredients are mixed) + drinking shots and veggie juices is a great way to make sure you get all the nutrients your body wants.

If you like to make your own shots and veggie juice I can highly recommend to invest in a slow juicer. What’s the deal with a slow juicer then? And what’s the difference from a more traditional centrifugal juicer? I’ve sorted it out - very briefly - below!

Both a slow juicer and a centrifugal juicer will give you nourishing juices, but a slow juicer is even more gentle to the things your juicing; furthermore using a slow juicer will keep even more of the nutrients + using it will give you the highest juice yield.

I’ve got a Witt slowjuicer and it’s brilliant! To be honest my mum is the most frequent user, she comes home to me every other week making shots for everyone i the family - and this is her favourite recipe! Enjoy!

Mamas turmeric and ginger super shot

Makes 1 bottle, about 750ml

Ingredients

50 g organic fresh turmeric

250 g organic fresh ginger

2 organic carrots

2 organic lemons

2 organic oranges

5 dl / 2 US cups water

1 pinch of freshly ground black pepper

How to

Peel the citrus fruits (I find the peel to be a bit too tough for the slow juicer). Cut everything in smaller pieces and put in your slow juicer or centrifugal juicer *.

Blend the golden juice with black pepper and water. Pour in a bottle and keep in the fridge, stays well for up to 7 days. Shake before serving.

• Make sure to read the instructions on the manual before using it as different manufactures may have different recommendations on how use their products.

Curried carrot and coconut soup - with courgette and parsley topping

This pretty thing, a creamy soup to lighten up the darker season that awaits here up in the north, is exactly what I need this time of year. The moment of cuddling up in the sofa with a warming, nourishing and comforting bowl of soup in my hands, looking out over a landscape with the most colourful leaves is one of my favourite things about the autumn. 

 

Curried carrot and coconut soup - with courgette and parsley topping

Serves 4-6

Ingredients

1 yellow onion

1 tsp ground turmeric

1/2 tbsp paprika powder 

1/2 tsp chili flakes 

1 tbsp freshly grated ginger 

5 big carrots

2 dl red lentils 

400 ml coconut milk 

600 ml water

1 tbsp apple cider vinegar

2 tbsp cold pressed coconut oil 

salt to taste 

Courgette and parsley topping

2 small courgettes

1 tbsp cold pressed sesame oil

1 handful of fresh parsley 

2 tbsp sesame seeds

salt and freshly ground black pepper to taste 

How to

Peel and finely chop the onion. Fry in coconut oil, on medium heat, until soft in a big pot.

Add the ginger and all the spices and let fry for another minute until spices become fragrant. Wash the carrots and cut in to smaller pieces. Rinse the lentils.

Add carrots, lentils and water to the pot. You might want to add a bit more water - all of the carrots should be covered with water! Let simmer for about 20 minutes, until carrots and lentils are soft. Remove from heat and mix until completely smooth using an immersion blender. Add the coconut milk and apple cider vinegar, bring back pot to the heat, and let simmer for another 5 minutes. Add more spices and salt to taste. 

Topping: Spiralize, or finely chop, the courgette. Chop the parsley. Mix courgette and parsley in a bowl, drizzle with sesame oil, sprinkle with sesame seeds. Give it a toss. Salt and pepper to taste. Serve as topping, together with some extra sesame seeds, on the soup. 

Good luck!