ginger

Carrot and fennel soup

DSC_3632

4-6 servings

1 onion
2 cloves of garlic
10-12 carrots, depending on size
1 fennel
1 liter of vegetable stock
1 tbsp. fresh ginger
Oil for frying
Salt and pepper

Start by chopping the onion, garlic, ginger, carrots and fennel. Heat up the oil in a big pot. Sauté the onion and garlic for a few minutes. Add the ginger. Throw in the carrots and the fennel and let it go light brown before adding the stock. This brings out the sweetness of the carrots and gives a nice contrast to the anis flavour of the fennel. Add the stock and leave is to simmer for approimately 30 minutes. Once the vegetables are soft use a hand blender to turn it into a nice and creamy soup.
Season to taste.

Photos by Teodora Bankovska

Advertisements

Cauliflower Rice with Spicy Vegetable Sauce – International Day Special!

On the last day of October, Det Visionære Køkken had a wonderful opportunity to participate in the International Day at VIA UC Horsens. There were 20 countries taking part in total and so, of course a lot of very interesting dishes were served 😉 Needless to say, we were more than happy to introduce our concept and invite people to join our dinners. Our food went really fast and the feedback was overwhelmingly positive! Thank you everybody for coming to our stand, being interested in the project and for helping us to reduce foodwaste!

Spicy vegetable sauce:

4-6 servings.
Ingredients:

1 can full fat coconut milk (400 ml)
250 ml strong vegetable or chicken stock
3 onions
3 cloves of garlic
1 zuccini
4-6 carrots
1 apple
2 red peppers
2 tbsp yellow curry paste
2 cm peeled ginger
½-1 fresh medium strong chili (or 1/2 tsp chili flakes)
1 tsp salt
1 tbsp ground curry
1 tsp ground cumin
Oil/butter for frying
Optional: a dash of coconut sugar to taste
If you are making a big amount; use a few potatoes and leek as filling in the sauce.

DSC_1785

Wash and clean the vegetables and cut them into appropriate pieces. In a big pot heat some coconut oil or butter, add the onions and garlic and sauté for a few minutes. Add the ginger, chilli, curry and cumin and let it release its flavours.

Throw the vegetables and the stock in the pot, bring it to boil and leave it to simmer for 30-40 minutes.

Once the vegetables have gone soft you blend it all together. If there’s a lot of water in the pot pour some of it into a bowl before blending. It’s easier to adjust the consistency afterwards. Add the coconut milk and salt. Start out by adding 1 tbsp. of the green curry paste for a taste. If you want a stronger taste go ahead and add more.

Billede 30-10-2014 20 19 22 (1)

Spicy vegetable sauce – still in progress 🙂

Cauliflower rice:

This part is easy! You make it either raw or cooked, but the raw version has more nutrients. Start by grating the cauliflower on the rough side of a grater.
If you want the raw version you are pretty much done now, just sprinkle a bit of salt over it.

If you want the cooked version you put the cauliflower in a pot and put the kettle on. Pour the boiling water over the rice and leave for 3 minutes. Use a colander to drain the rice.

DSC_0005

DSC_1713

Billede 01-11-2014 14 58 30

Our hard-working DVK team in action!

Photos by Teodora Bankovska