Vegetable soup with kohlrabi
3 portions - 1 a serving contains approx. 20 kcal
• 1 a carrot of medium size
• ½ medium parsley (root)
• taste
• 1/4 of the average season
• 1 large kohlrabi
Prepare the vegetable stock. Peel the kohlrabi from the skin, cut -a slices, boil it (about 20 minutes) until soft and blend (about 1 minutes), combine the decoction with the mixed kohlrabi. If the soup is too thick, add water and bring to a boil.
Spicy banana soup
4 portions - 1 a serving contains approx. 285 kcal
• 8 small bananas
• 2 onions
• 200 g of natural yoghurt
• 1 liter of vegetable broth
• 2 curry spoons
• 1 spoon of hot pepper
• 3 spoons of olive oil
Cut the onions into half-slices, fry in oil. 6 sliced bananas, add to the onion, pour broth, add curry and paprika and cook for approx 20 minutes. Blend the soup, add yogurt and sliced 2 bananas. Heat up for a while before serving.
Fish soup
4 portions - 1 a serving contains approx. 160 kcal
• 500 g fish fillets (cod, hake or sole)
• 2 medium carrots
• 1 medium parsley
• 1 red or yellow peppers
• 4 small ripe tomatoes
• 4 medium potatoes
• 1 medium onion
• 1 a small bunch of parsley
• salt, 2 bay leaves, grainy pepper (ok. 10 grains)
Cut the carrots and parsley into slices and put into the pot with the spices. Add the diced potatoes, peppers and onions and cut into 8 parts of tomatoes, scalded and peeled. On top, gently arrange the small pieces of fish and green parsley. Pour water (ok. 1,5 liters) and bring to a boil. Cook 20-25 minutes. After cooking, set aside on I. 5 minutes, take out bay leaves and green parsley and serve.
