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Potato and corn soup with almond cream, Germany is(s)t vegan!

Soup' ingredients

1 onion
2 tbsp olive oil
350 g potatoes
200 g sweetcorn (fresh/frozen/jarred)
750-850 ml vegetable stock
1 tsp salt
½ tsp turmeric
½ tsp pepper
½ lemon (juice + zest)

'Toppings' ingredients

1 tbsp almond butter
1 tbsp soya cuisine
1-2 tbsp water
pinch of salt
hemp seeds
parsley
almonds
sweetcorn

Preparation

Peel and finely dice the onion and fry in a pan with olive oil until translucent. Then peel and roughly dice the potatoes and add to the pan with the sweetcorn. Sauté for 2 minutes.

Then deglaze with vegetable stock, add the remaining ingredients for the soup and simmer for about 20-25 minutes or until the potatoes are cooked. Then blend until creamy.

For the almond cream, mix the almond butter, soya cuisine, water and salt until you have a creamy consistency. If the 'cream' is too runny, add a little more almond butter.

Serve the soup with the almond cream, hemp seeds, chopped almonds, parsley and more sweetcorn.

Nut and fruit buns, Germany is vegan!

Ingredients 'Dough'

125 ml plant drink (lukewarm)
½ cube yeast
2 tbsp agave syrup
1 tbsp coconut oil (liquid)
380-400 g spelt flour
1 pinch of salt

'Filling' ingredients

120 g dried fruit (sultanas, apricots, sour cherries)
80 g pure nut mix
50 ml vegetable drink
1 tbsp lemon juice
1 pinch of salt
½ tsp cinnamon (optional)

Preparation

First dissolve the yeast in the vegetable drink. Then stir in the agave syrup and coconut oil. Then add the flour and salt and knead into a smooth dough. Leave to rise in a warm place for 30 minutes.

In the meantime, mix all the ingredients for the filling in a blender until you have a creamy, slightly chunky mixture.

Then roll out the dough into a ½ thick, large rectangle and spread it completely with the filling. Fold the long side of the rectangle in half. Using a knife or pizza cutter, cut into 1-2 cm thick strips, halving them as required to make smaller swirls.

Take the strips in your hand, twist into a cord and then roll into a snail/knot. Place all the snails on a baking tray and leave to rise again for 15 minutes. Bake in a preheated oven at 180 degrees for 18-20 minutes until golden brown.

Equipment and ingredients for the recipes

Blendtec Designer 650 mixer

incl. WildSide+ container - top technology meets top design

€749.00*

Potato and corn soup with almond cream, Germany is(s)t vegan!

Soup' ingredients

'Toppings' ingredients

Preparation

Nut and fruit buns, Germany is vegan!

Ingredients 'Dough'

'Filling' ingredients

Preparation

Equipment and ingredients for the recipes

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