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.

//

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.

Winter stir fry with chanterelles, brassicas, Jerusalem artichokes and green pea and spinach dip

Stir fries - one of the worlds easiest and maybe quickest ways to cook! Use whatever plants you have at home and let that be the base of you fry! I like to use a wok pan because I find it easier to give it all a good toss and shake with that pan - but of course you could use just any. Most important thing is - just get cooking!

Winter stir fry with chanterelles, brassicas, Jerusalem artichokes and green pea and spinach dip

Servers 4

Ingredients

2 dl / 0.8 cups wild rice, uncooked *

600 grams mixed types of mushrooms, I used chanterelles and oyster mushrooms **

500 grams mixed Brussels sprouts and/or flower sprouts (or, use any typ of Brassica such as dino kale/kale/Savoy cabbage)

250 grams Jerusalem artichokes

1 handful of fresh parsley

cold pressed coconut oil for frying

salt and freshly ground black peppar

Green pea and spinach dip

500 grams green peas, frozen thawed

100 grams organic baby spinach, fresh

1 handful of fresh cilantro

1 garlic clove

2 Tbsp light tahini

1 Tbsp apple cider vinegar

Salt and freshly ground black pepper

How to

Cook the wild rice according to instructions on the packaging. Let cool.

Brush the mushrooms, tear in to smaller pieces. Cut away the very bottom part of the Brussels sprouts and flower sprouts if necessary. Cut the bigger ones in half. Scrub the Jerusalem artichokes carefully, slice thinly.

Stir fry the Brussels sprouts and flower sprouts for 5 minutes in a tiny amount of oil (we want to keep it all fresh and light!) for 5 minutes. Add the mushrooms, Jerusalem artichokes and stir fry until it’s looks nice and gets a bit of golden coloured. Remove from heat. Salt and pepper to taste.

Mix all the ingredients for the dip. Salt and pepper to taste.

Serve the stir fry with with some wild rice and a good dollop of green pea spinach dip, sprinkle with parsley.

* If you cannot find wild rice any cooked whole grain will work!

** If you cannot get hold of fresh mushrooms of your liking dried (then soaked) or frozen ones works too!

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Baked green pea falafel with green pea spread, garden bean salad and baked pumpkin

In collaboration with koket.se

This really is falafel the Plant based by Thess way; made with pre cooked peas or beans + spices and sometimes grated root veggies, rolled in sesame seeds for crisp and baked in the oven! Easy PEAsy!

Serve this as a light(er) lunch or dinner, add some cooked grains for a even more hearty meal. Also, I love serving my falafels with a seasonal salad with leafy greens, baked root veggies, toasted nuts and seeds and some yummy dressing (like this one), also works very well for a smaller buffet! And never forget the wrap, falafels are awesome to put in a wrap! My favourite is to wrap up using cabbage leafs, crispy and YUM!

A few weeks ago I took this online course (as you probably would know by now if you’ve read my previous post) called “Skapa magi med grönsaker” from Kökets kurser! As an already conquered veggie lover I still enjoyed the course a lot and really enjoyed learning new stuff from talented Swedish chef Paul Svensson himself! He teaches you everything he knows about creating magic with vegetables - and believe me it’s A LOT!

Do you also want to learn more about cooking with veggies? Learn how to prepare them and what to make with parts of the veggies that are often (unfortunately) thrown away? Plus get lots of recipes? Then this course is probably for you! Take it, be inspired and make your twist on the dishes - like I did here!

Curious for more? Here you can read more, and If you want you can use the code “THESS” when ordering your course to get SEK 50 off! The code is valid until January 31st. HOPE YOU LIKE IT!

Baked green pea falafel with green pea spread, garden bean salad and baked pumpkin

serves 4

Ingredients

250 g green peas, thawed if frozen

10 cm leeks

1 dl / 0.4 cups rolled oats

2 garlic cloves

1/2 green chili

1 handful of fresh parsley

1 package (á 230 g) pre cooked chickpeas

1 tsp coriander seeds, ground

1 tsp cumin seeds, ground

1 tsp salt

1 tsp freshly ground black pepper

1 dl / 0.4 whole sesame seeds for rolling

1 Tbsp cold pressed rapeseed for baking

Baked pumpkin

1 pumpkin, such as Butternut or Hokkaido

1 tsp sambal oelek

1/2 Tbsp coldpressed rapeseed oil

Green pea spread

250 g green peas, thawed if frozen

3 Tbsp cold pressed rapeseed oil

1 Tbsp apple cider vinegar

salt

Garden bean salad

300 g mixed garden beans (haricot verts, yellow beans, broad bean, sugar snap etc), when you cannot find fresh ones from near where you live you can use frozen ones!!

1/2 Tbsp coldpressed rapeseed oil

1 shallot

salt

For garnishing

fresh mint + parsley

rapeseeds or sesame seeds

How to

Pre heat the oven to 200 degrees celsius / 400 degrees Fahrenheit.

Thinly slice the leeks, then thoroughly rinse it. Peel and finely chop the garlic. Cut and deseed the chili. Chop the parsley. Rinse the chickpeas. Mix all the ingredients for the falafels in a food processor until smooth. Form falafels, roll in sesame seeds, brush with oil all around and put on a baking tray. Bake in the oven for 15 minutes, roll around and bake for another 10 minutes.

Cut, peel and deseed the pumpkin. Cut in smaller pieces. Topps with sambal, oil and a pinch of salt. Put on a baking tray and bake until soft, takes about 20 minutes. If you have a hot air oven you can bake the falafels and pumpkin at the same time!

Mix the ingredients for the green pea spread. Salt and peppar to taste.

Parboil the beans for 5-7 minutes if using fresh ones. Put in cold water. OR thaw the beans if using frozen ones. Peel and chop the onion. Fry in a bit of oil in a frying pan until soft. Add the beans and fry for a couple of minutes. Remove from heat.

Divide the spread on 4 plates. Top with bean salad, pumpkin and falafels. Garnish with fresh herbs and seeds.