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!

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.

Roasted pumpkin and carrot salad with carrot top pesto, wild rice, apple and raw fennel

Salad is my religion. It’s what I eat pretty much all the time (and they basically never look the same!!), what best describes my food philosophy; a plate or bowl PACKED with yummy stuff in different colors, flavours and with all the textures you want in a meal. And of course it’s also filled with nutrition - because that’s how I love to cook!

Happy cooking!

Roasted pumpkin and carrot salad with carrot top pesto, wild rice, apple and raw fennel

Serves 4

Ingredients

1 Muscat pumpkin

500 g carrots

250 g kale and purple kale, a mix of them both or your choice

2 dl / 0.8 cups wild rice

3 apples

1 fennel

1/2 dl organic raisins or chopped organic apricots

100 g mixed leafy greens

edible flowers, optional - but very pretty!

cold pressed olive oil

salt and freshly ground black pepper

Carrot top pesto

Carrot tops (if you cant get hold of carrots with carrot tops you can use 2-3 handfuls of parsley or baby spinach) + the fennel fronds

1 dl / 0.4 cups parsley or cilantro

1 garlic clove, grated

1 Tbsp apple cider vinegar

1/2 dl pepitas

1 dl cold pressed olive oil

salt and freshly ground black pepper

How to

Cook the wild rice according to instructions on the packaging.

Pre heat the oven to 175 degres Celsius / 350 degres Fahrenheit.

Peel, remove the seeds and cut the pumpkin in slices. Scrub the carrots. Put on a baking tray, toss around with a drizzle of oil. Roast in the oven for about 20 minutes, until the veggies are slightly golden and crispy around the edges but still have that al dente taste to them. Sprinkle with salt and pepper.

Lower the heat to 150 degres Celsius / 300 degres Fahrenheit. Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Spread out on a baking tray and roast in oven for 7-10 minutes, until the kale is crispy.

Carrot top pesto: Mix all the ingredients, except for the pepitas, until a smooth pesto. Add the pepitas and mix until a crunchy consistency. Salt and pepper to taste.

Shave the fennel (make sure to use the WHOLE fennel - the stalks as well!) thinly using a mandoline, or a sharp knife. Slice the apples on the with. Toss around with a Tbsp of the pesto.

Layer the leafy greens, wild rice, baked vegetables, fennel, apples and raisins on a big plate. Top with dollops of pesto.

ENJOY!

Photo by Magnus Carlsson

Creamy lentil stew with butternut squash and kale

The perfect seasonal stew, warming and hearty - and delicious! I often make a big batch that will last for days - plus the flavours seems to develop even more when you let it sit for a day or so which makes it the perfect lunch box food.

The trick to get a really delicious dhal is to use A LOT of spices, as they are filled with both flavour and nutrition! If you don't want to get a lot of different spices to make the spice blend below you can also buy a ready made curry mix that you like and use that instead. Use the same amount as below, or according to your taste. You could also make your own blend of what ever spices you have at home. I think it's a good idea to make a big batch of the spice blend, imagine having your own curry spice mix for occasions like this! Remember - there are endless ways to variate a lentil dhal!

Creamy lentil stew with butternut squash and kale

Serves 6

Ingredients

3 dl red lentils

1 onion

1 garlic clove

300 gram butternut squash, peeled

1/2 dl organic raisins

7 dl water

4 dl coconut milk

200 gram kale

2 handfuls of fresh parsley

tbsp cold pressed coconut oil

salt and freshy ground black pepper

Spice blend

1 tsp ground ginger

1 tsp ground turmeric

1 tsp coriander seeds

1 tsp ground cardamom

1 tsp ground cumin

1/2 tsp ground cayenne pepper 

1/2 tsp ground clove 

For serving

wild rice

plant based yoghurt

fresh parsley 

chiliflakes 

How to

Cook the wild rice according to instructions on the packaging. Mix the spice blend. Rinse the lentils. 

Cut the pumpkin in smaller chunks. Cut away the thick bottom steam part of the black kale, tear the leafs in to smaller pieces. Peel and finely chop the onion and garlic. 

Heat the oil in a pot and fry the onion and garlic until soft ang fragrant. Add the spices and fry for another minute. Add lentils, butternut squash, raisins, water and coconut milk. Bring to a boil and let simmer for about 20 minutes, until a really creamy stew with soft lentils and tender butternut squash. You might want to add a bit more water to get the desired creaminess. Stir every now and then. Add the kale and parsley and remove from the heat. Salt and pepper to taste. Let sit for a bit before serving. 

Serve with wild rice, plant based yoghurt, extra parsley and chiliflakes.

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten in October 2016. “Två dagar” was produced by contant agency OTW. Recipe, styling and photo by me.