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Curry and carrot cream soup

Ingredients for 4 portions:

150 g carrots
½ red pepper
50 g celery stalks
800 ml water
1 thin slice of fresh ginger
¼ clove of garlic
1 tsp curry powder
1 pinch of salt
2-3 pieces of pineapple-mango-coconut confectionery from Keimling health food
1 small bunch of fresh herbs to taste
2 tbsp coconut oil
1 handful of almond kernels from Keimling health food

Preparation:

Place all the ingredients, except for the coconut oil and herbs, in a high-speed blender and blend on the highest setting to create a creamy soup. Then add the coconut oil and blend in briefly. Once you have flavoured the soup, add the fresh herbs to the soup in the container. Set a medium speed and use the pulse button. Pulse until fine pieces of herb are visible on the side of the bowl. Pour the soup into plates and enjoy immediately.

Tip

Chop the almond kernels in a high-speed blender and sprinkle over the soup as a topping.

Pea and mint soup

Ingredients for 4 portions:

600 g fresh peas
600 ml broth with Jentschura WurzelKraft
3 TBSP Keimling raw cashew butter
1 onion
1 garlic clove
3 tbsp Vita Verde Peloponnese olive oil
2 tbsp lemon juice
1 tsp matcha powder
pepper
salt
chilli flakes
4 peppermint leaves
1 tsp sesame seeds, black

Preparation :

Peel and chop the onions and garlic. Sort and wash the peas, wash the mint, shake dry and pick off the leaves.

Place all the ingredients in the blender jug of a high-speed blender, add the stock and blend on the highest setting to a creamy soup.

Finally, stir in the matcha powder and season to taste with pepper, salt and chilli flakes. Garnish with sesame seeds and mint leaves.

Paprika and lime soup

Ingredients:

For the cashew cream

50 g Keimling®cashew nuts
100 ml water
2 msp. kala namak
Salt to taste

For the soup

400 g yellow peppers
2 spring onions
1 organic lime (zest and juice)
2 Keimling Medjool Giant Supreme dates (pitted)
1 hazelnut-sized piece of ginger
1 tsp coconut butter
2 msp cinnamon powder
500 ml lukewarm water
White pepper from the mill

Preparation:

For the cashew cream, place all the ingredients except the parsley in a high-speed blender and blend on the highest setting for 60 seconds until smooth. Wash the parsley, shake dry and chop very finely. Add the chopped parsley to the cream and season with salt to taste. Set aside.

For the soup, wash and clean the peppers and spring onions. Roughly chop the peppers, cut the top green part of the spring onion into fine rings and set aside.

Wash the lime in hot water, grate the zest and squeeze out the juice. Place the peppers and the white part of the spring onion together with the lime juice, lime zest, dates, ginger, coconut butter, cinnamon and lukewarm water in a high-speed blender and blend at the highest setting for approx. Puree for 1 minute until creamy.

Season the soup with salt and white pepper, divide between two glasses and drizzle some of the cashew cream over the top. Sprinkle with the spring onion rings and serve with the raw vegetable crackers.

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