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Hello Lovlies, the next thing after the welcome and snacks is usually a starter. I love a salad as starter but also a delicious soup. And especially in winter I think a tasty soup is the perfect start to the Christmas dinner. So today I want to share 2 recipes for appetizing and also a bit different soups with you!

First one I made is a carrot soup with roasted Brussels sprouts as topping and a cabbage turnip/kohlrabi and parsnip soup with roasted purple potatoes and both are bursting with flavor. I really liked both soups, the girls preferred the carrot ones but the topping from the other.

 

Hier the recipe for the cabbage turnip/kohlrabi-parsnip soup:

Ingredients: 

Soup:
1 onion
Olive oil
500 gr cabbage turnip/parsnip
3-4 cabbage turnip/parsnip leaves
250 gr parsnip
100 gr potatoes
50 ml white wine
1 Tbsp bouillon
1 l water
120 ml vegan cream (z.b. oat)
zest and juice of half an orange
nutmeg
salt
pepper

Topping:
2 purple potatoes
2 Tbsp olive oil
fresh rosemary
zest of half an orange
salt
pepper
garlic powder

How-To: 

Chop the onions and fry in olive oil until glassy. Peel the turnip, parsnip and potato, dice them and sauté with the onions for 3-5 minutes. The turnip leaves can be roughly chopped and add to the pan as well (this is optional, if you don’t have any leaves, thats okay). Add the wine and let simmer for 5 more minutes. Add water and bouillon and let it simmer for 25-30 minutes until the veggies are well cooked. Puré the soup, add the vegan cream, orange juice and -zest and season to taste with the spices.

 

For the toppings, preheat the oven to 200 C. Dich the potatoes, chop 4 sprigs of rosemary and mix with the other ingredients. Add to parchment paper and roast for 20-30 minutes until crispy.

Serve with the soup, some additional cream and orange zest.

 

 

The second soup is a carrot soup with saffron and delicious oven roasted Brussels sprouts. If you don’t like sprouts than the soup also works very well with croutons made with bread or toast.

Carrot soup with saffron

Carrot soup with saffron

Ingredients

  • 300 gr carrots
  • 100 gr onions
  • 5-10 gr fresh ginger
  • 2 garlic cloves
  • 20 gr olive oil
  • 100 ml white wine
  • 500 ml water
  • 2 Tsp Bouillon
  • 150 ml vegan cream (e.g. oat)
  • salt
  • pepper
  • saffron
  • Topping:
  • 200 gr brussels sprouts
  • 2 Tbsp olive oil
  • 2 Tbsp maple syrup
  • salt
  • pepper
  • chili

Method

  1. Chop the onions and fry in a pan with olive oil
  2. Add the chopped garlic and ginger and fry for another 3-5 minutes
  3. Add the chopped carrots and fry for 5 more minutes, then add white wine and let simmer for 3-5 minutes
  4. Mix the water with the bouillon and add to the pan
  5. Let simmer for 20-25 minutes
  6. Puree the soup and season to taste with salt, pepper and some saffron
  7. Topping:
  8. Preheat the oven to 200 C degree
  9. Wash and cut the Brussel sprouts in half
  10. Mix with the other ingredients and bake 20-25 minutes, until crispy
  11. You can also add fresh or dried cranberries if you like
  12. Serve the soup with the topping, some cream and saffron threads
https://www.frei-style.com/christmas-dinner-part-ii-soups/

Veganes Weihnachten

So I really hope you like the soup ideas as a starter and you can find the rest of the Christmas menu here.

Let me know which soup was your favorite.

Love Verena

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