Recipe: Most Sustainable Vegan Vegetable Soup – Style

The first few weeks of the year are finally about to overtake Lent as the peak season for giving up. Meal plans after the lavish festive season should always be low-calorie and modest. For several years January had to be as alcohol-free as possible (“dry” or “savory January”) and more recently meat-free, a “vegan” campaign created four years ago by an NGO to encourage people to . To be more sustainable, animal- and climate-friendly nutrition is becoming more and more popular around the world.

More restaurants and businesses are participating than ever before. Unfortunately, most find that promoting a few chorizo ​​flavored cheongyang peppers is enough. But marketing, ideological drumming, and ready-made food never lead to better cuisine. On the other hand, the fact that sustainability management is also related to effort is always hidden. Cooking your own is fine, but it’s much better to completely rethink your kitchen.

This is how Felix Schneider, two-star Franconian Chef, known for his sustainable way of working. He may have had a more sophisticated system of using leftovers for a long time, but in the early days he always had a large pot on the stove, which was boiling gently and (almost) everything left from cleaning in it. For example, vegetables entered automatically. This makes for a great and useful fund.

British Chef Nadiya Hussain has a special recipe.

This example shows that the term kitchen waste actually belongs to the index. A few years ago, Copenhagen’s top restaurant “Noma” hired a biochemist from the University of Berkeley to ferment leftover vegetables into smoothies. And Swiss gastronomy journalist Esther Kern has established a true movement of amateur chefs who use only the whole fruit with a “leaf-to-root” (leaf-to-root) holistic approach. The number of projects proving that almost anything can still be built has long since been confused. Unfortunately, not all fancy options for using leftovers are implemented in everyday life. They often fail due to planning and time budgets. Who keeps an eternal flame at home with a simmering pot that can wisely handle a few carrot peels or broccoli stalks at any time?

But now there are recipes that offer excuses even for the lazy of us. British Chef Nadiya Hussain presents a particularly practical and clever recipe by British Chef Nadiya Hussain, who works by slicing, peeling and working frozen vegetables for a “heavy leftover soup” (“Time to eat. Simple and quick recipes for a comfortable life”; Ars Vivendi). These substances build up gradually as you clean the vegetables with a little extra effort to wash potatoes, carrots, parsnip, celery, leek or beetroot a little more carefully than usual and remove unsightly spots. Peel, leek, or stalks are finely chopped, sealed and frozen.

If you’ve collected enough, there’s a vegetable soup that’s perfect for January. For all notifications and marketing fans: These recipes are low-calorie, alcohol-free, local, vegan and climate-friendly, as well as comprehensive, versatile and feminist. The fundamentally compassionate family of Nadiya Hussain is from Bangladesh. But the fact that the daughter of a Muslim immigrant has won a BBC baking show has been overwhelming with TV offers and book deals, allowing her to bake a much-revered cake for her queen’s 90th birthday. So far, it’s the only UK Cooking TV show. This is a story that should become more common in the future, speaking of rethinking.

Boil the bread to make it creamy

For simplicity, Nadiya Hussain uses 3 tablespoons of onions and 2 tablespoons of garlic granules in her soup, a freeze-dried product. Here, she puts 700 g frozen vegetable slices, about 2 teaspoons of salt (you can always add salt if you like), 2 organic lemons, 1 tablespoon chili flakes, and 7 g dried coriander in a large saucepan and pours 2 liters of vegetable broth over it. Pour. However, granulated stock also works, use salt more carefully). Finally, torn bread slices are added and cooked together, giving the soup a certain creamy feel at the end. Gently simmer everything for about 90-120 minutes, then puree with a hand blender until smooth, season to taste, and a loaf of yogurt or sour cream (oat yogurt can be vegan) and some chives (parsley, coriander and/or or roasted seeds). Of course it works). Certainly, this soup is more suitable for rustic palate. But the taste is good. It’s a little different each time depending on the vegetable. She is beneficial. And it freezes well.

Of course, modifications are always possible. For example, start using more vegetables or sorting and adjusting leftovers. Or, since you’ll have the hassle of swapping out the kernels of 2 chopped onions and 4 garlic cloves, sauté them in a little olive oil and season with a little bit of mild vinegar or vermouth. The start of the year couldn’t have been easier.

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