Thai inspired curry soup
- 220 g carrots, roughly chopped
- 15 g ginger, grated (weight refers to
- grated amount)
- 130 g kohlrabi, diced
- 70 g onion, roughly chopped
- 2 garlic cloves (6 g), sliced
- 85 g red bell pepper, roughly chopped
- 10 g chilli, fresh, cut into rings, deseeded
- 2 tsp brown sugar
- 2 tbsp extra virgin olive oil
- 200 ml full-fat coconut milk
- 1.5 l water
- 1 heaped tsp yellow Thai curry paste
- Lime juice
- Salt, to taste
- Tofu, to taste
- Noodles, to taste
For the topping:
- Fresh coriander
- Chilli, seeded and sliced
- Spring onion, sliced
- Lime
Wash and dry the vegetables and lime and peel them if necessary. Heat the olive oil in a pan (not too hot) and add the yellow Thai curry paste. Stir well and fry briefly. Now add the remaining ingredients, except for the liquids, noodles, tofu and topping.
Fry briefly. Then deglaze with coconut milk and water and simmer over medium heat until the vegetables are soft. In the meantime, cook the noodles and fry the tofu. When the soup is cooked, purée it. Be careful, it's hot! It's better to let it cool down a little before puréeing to avoid burns from splashes. Season to taste with salt and pepper. Add the tofu, noodles and toppings just before eating so that they retain their desired consistency.
Potato and leek soup
- 500 g potatoes, peeled
- 170 g leeks
- 50 g onions, finely diced
- 60 g mushrooms, chopped
- 30 g carrots, finely grated
- 11 g mustard
- 50 g olive oil
- 220 g white beans, cooked, drained
- 1500 ml water
- Salt & pepper
- 1 level tablespoon spelt bran (for thickening and extra fibre)
- Crème fraîche, to taste
- Croutons, to taste
Cook the potatoes in lightly salted water until tender and, without draining the cooking water, purée them with a hand blender (not too long). Now fry the onions in olive oil in a pan (not too hot).
After a few minutes, add the leeks, mushrooms and carrots and fry for a few more minutes until the consistency is nice and soft. Add more oil if necessary.
Then add this oily, soft-cooked mixture to the puréed potatoes. Add the remaining ingredients and season to taste with salt, plenty of pepper and crème fraîche.
Lentil, pepper and potato stew
- 215 g red peppers, diced
- 30 g carrots, thinly sliced
- 350 g tomatoes, roughly chopped
- 100 g celery, chopped
- 1 extra large potato, diced
- 250 g lentils, washed and drained
- 120 g onion, chopped
- 20 g tomato purée
- 2 level teaspoons sweet paprika powder
- 1 level teaspoon chilli flakes
- 1/4 level teaspoon garlic powder
- 1300 g water
- 75 g olive oil
- 1 egg, raw
- Salt
- Lemon
- Coriander
Heat 2 tbsp oil in a saucepan and fry the onions over a high heat until they develop a nice brown colour. Now add the tomato purée, mix well with the onions and fry briefly again to brown them even more. Do not let them burn or become too dark.
Now add the celery and carrots and fry briefly again. Then add the peppers and tomatoes and deglaze with water. Now add the lentils, remaining olive oil, spices and salt. Simmer for a few minutes and then add the potatoes. Simmer on a medium heat until everything is nice and soft, stirring occasionally to prevent anything from burning.
Then roughly purée and add the egg. Purée again until a creamy consistency is achieved. Then heat again very briefly to ensure that the egg has been heated sufficiently to prevent salmonella. Sprinkle with fresh coriander and add a few drops of fresh lemon juice on top.
Cabbage soup
- 330 g pointed cabbage
- 90 g carrots
- 130 g onions
- 20 ml passata
- 1 tbsp vinegar
- 20 g olive oil
- 1 small clove of garlic
- 5 g chia seeds
- 250 g tinned white beans, rinsed and drained
- 120 g celery
- 1 heaped teaspoon chilli powder
- 70 g tomatoes
- Salt
- 500 ml water
Use the ritter food slicer to slice the onions, celery, cabbage (halved or quartered first) and carrots. Then chop the garlic. Now heat the olive oil in a saucepan. Add the onions and garlic and fry for approx. 1 minute. Then add the chilli powder and stir well. Continue to fry for approx. 1/2 minute. IMPORTANT: The steam from the pot contains chilli aromas, so be sure to use an extractor hood and avoid inhaling the steam if possible. Chilli steam can severely irritate the respiratory tract. Also take care when adding the water later.
Now add the vegetables, then the water, passata, salt and remaining ingredients (except for the vinegar and white beans). Cover and simmer gently until everything is cooked through and tender. Add the white beans and vinegar, season well with salt and it's ready to serve. Tip: The soup tastes even better the next day.
Dumplings with walnut and lentil stew
Preparation of lentils:
Wash and drain the lentils. Then put butter in a saucepan and fry the onions, celery, carrots and parsley for a few minutes. Deglaze with tomato purée, wine and water. Add the lentils and soy sauce and simmer over medium heat until everything is nice and soft. Season generously with salt and pepper and purée with the ritter hand blender. Then stir in the flour to thicken and heat briefly again. If lumps form, simply purée again. Add the walnuts and remove the saucepan from the heat.
Preparation of the dumplings:
Sauté the onions in butter until translucent, then stir in the baguette cubes. Set aside. Whisk the eggs, milk and parsley in a bowl. Add the baguette cubes and mix to a smooth consistency. Shape into dumplings. Important: always wet your hands with water before shaping each new dumpling to ensure a smooth surface. Simmer the dumplings gently in salted water for approx. 20 minutes. Then drain and serve with the lentils.
Gazpacho
- 450 g tomatoes, roughly quartered
- 90 g cucumber, roughly chopped
- 75 g bell pepper, roughly chopped
- Chilli flakes to taste
- 80 g onion, cut into rough rings
- One clove of garlic
- 7 seedless grapes
- 115 g olive oil
- 2 tbsp sherry vinegar
- 10 g fresh coriander, roughly chopped
- Salt & pepper
Topping (optional):
- Extra fresh coriander, chopped
- Cucumber, finely chopped
- Paprika, chopped
- Feta cheese, crumbled
- Smoked peanuts
Place all ingredients in a standing container and blend with a hand blender until everything is puréed into a creamy soup. Chill for 2 hours. Then serve.
Tip: If you don't like coriander, you can replace it with fresh basil.
Green Goddess Soup
- 300 g broccoli florets
- 100 g spinach
- 1 bunch parsley
- 2 celery stalks, chopped
- 160 g carrots, chopped
- 1 medium onion, chopped
- 1.5 garlic cloves
- 55 g yoghurt
- 40 g mozzarella, grated
- 1 tbsp olive oil
- 830 ml water
- 1 stock cube
- Salt, pepper
- Optional: 1 tsp fish sauce
Topping:
- Extra broccoli florets, sautéed 12 pcs.
- Tortilla chips, crumbled
Fry the onions and add the remaining ingredients (except for the mozzarella, yoghurt and topping). Simmer until everything is soft. Then add the yoghurt and purée with the Ritter hand blender. Add the grated mozzarella and stir well.
To serve, sprinkle with a few fried broccoli florets and crumbled tortilla chips.
Red lentil soup with ginger
- 1 tbsp olive oil
- 1 onion
- 4 cloves of garlic
- 10 g ginger
- 1 carrot
- 1/2 tsp ground cumin
- 1 tsp paprika powder
- 120 g red lentils
- 40 g passata
- 700 ml vegetable stock
- 2 tbsp lemon juice
- 15 g fish sauce
- Salt and pepper to taste
- Topping: A little mint, dollop of yoghurt
Warm up on chilly days with our spicy red lentil soup, creamed to perfection with the ritter hand blender.
Sauté the onions in olive oil until translucent. Add all the ingredients except the mint and simmer until everything is soft. Purée with the ritter hand blender until you have a creamy soup. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of yoghurt and fresh mint.
Winter beetroot soup
- 500 g fresh beetroot, pre-cooked
- 180 g potatoes, quartered
- 1 pear, quartered
- 1 onion, roughly sliced
- 10 g ginger, freshly chopped
- 1 tbsp olive oil
- 1 litre vegetable stock
- 150 g crème fraîche
- 1 tsp mustard
- 1 tsp white wine vinegar
- 1/2 tsp cinnamon (optional)
- Salt
Topping:
- A little diluted crème fraîche
- Almonds, roughly chopped
- Microgreens
Pre-cook the beetroot. Then sauté the onions in oil. Add the remaining ingredients, including the pre-cooked beetroot. Simmer until everything is soft. Then purée with the ritter hand blender to a creamy soup. Add the topping.