Green Pea Soup
Prepare it at home and heat it outdoors. Always a favorite among participants.
The recipe serves 3–4 people.
500 g frozen peas
1 yellow onion
1 clove of garlic
300 ml water and 100 ml white wine
2 vegetable stock cubes
250 ml cream
Butter for frying
- Finely chop the onion and sauté it in butter until soft.
- Add the stock and wine and let it simmer for a few minutes.
- Add the water.
- Add the peas and cook until tender.
- Lightly blend the soup, then add the cream.
- Heat the soup and serve.
- Serve with feta cheese and roasted pumpkin seeds, or with a horseradish cream.
Zucchini & Tomato Soup
Prepare the soup at home and bring it in a thermos, or heat it outdoors over a fire or camping stove. The recipe serves 3–4 people.
1 large zucchini
25–30 cherry tomatoes (or 12 regular tomatoes)
100 ml dry white wine
2 large cloves of garlic
500 ml water
2 vegetable stock cubes
1–3 tbsp vinegar
200–300 ml cream
Rapeseed oil for frying
Herb salt
- Cut the zucchini into 1 cm thick slices and then into cubes.
- Fry the zucchini in rapeseed oil until golden brown.
- Add finely chopped garlic and sauté.
- Halve the tomatoes and add them together with the wine. Simmer for 5–10 minutes.
- Add the stock, water, vinegar and salt. Simmer for a few minutes.
- Remove the pot from the heat and blend the soup until smooth using a hand blender.
- Add the cream and bring back to a boil.
- Season to taste with more salt, vinegar, cream or water if needed.
Serve with feta cheese and roasted pumpkin seeds.
Peanut Stew with Tofu
Colorful and delicious. Serves 4.
1 tbsp oil
2 tsp grated ginger
2 tsp soy sauce
200 g firm tofu
3 carrots
1 bell pepper
1 tbsp oil
2 tsp red curry paste
200 ml coconut milk
4 tbsp peanut butter
300 ml water
1 tsp sugar
Rice for 4 people
- Mix the oil, grated ginger and soy sauce to make a marinade. Cut the tofu into cubes and marinate.
- Cook the rice according to the instructions on the package.
- Wash the carrots and slice them into strips using a vegetable peeler. Cut the bell pepper into thin strips.
- Heat the oil in a saucepan. Quickly fry the curry paste in the oil.
- Add the coconut milk and reduce the heat so the sauce comes to a gentle simmer. If the curry paste has clumped together, use a whisk to break it up.
- Add the peanut butter and whisk. Add the water and sprinkle in the sugar. Simmer for a few minutes. The sauce should not be particularly watery. If it is, thicken it with a little cornstarch or flour.
- Add the vegetables and let them simmer. Season the sauce with salt and pepper to taste.
- Heat a frying pan and fry the tofu cubes in the marinade until browned. Add the tofu to the stew and serve with the rice.
Quesadillas with Vegetable Stew
Really easy to make and especially appreciated when it is cold outside.
We like the recipe below, but it is easy to modify. We usually use whatever we have available. The cheese tortillas are simple but very tasty, if you ask us.
Tortilla wraps
Cheese
Potatoes
Chopped tomatoes
Tomato purée
Onion
Red lentils
Spices (smoked paprika and cumin)
Carrots
Leek
Parsnip
Vegetable stock
- Chop everything and put it in a pot together with the stock.
- Add the chopped tomatoes and tomato purée. Let it simmer.
- When there are 10–15 minutes remaining, add the lentils. Simmer until cooked.
- If you are not vegetarian, you can add mackerel or tuna at this stage to make it more filling.
- Slice, or preferably grate, the cheese and spread it over a tortilla before folding it in half. Make two of them and place them side by side in a dry frying pan. Once they start to brown and the cheese begins to melt, turn them over once and then remove from the pan.
Enjoy the tortillas with the stew or as a quick snack during a hike.
Corn Soup
with Chorizo Topping
Prepare the soup at home and fry the chorizo in small slices when you are outdoors.
2 tbsp butter
1 onion
2 cloves of garlic
1 kg frozen corn
1 chicken stock cube
900–1,000 ml water
150–200 ml cream
Salt
White pepper
Chili powder
Chopped parsley
Chorizo
- Melt the butter in a pot and sauté the onion until translucent.
- Add the corn.
- Pour in the chicken stock and let everything simmer for a few minutes.
- Blend the soup.
- Bring the soup back to a boil and add the cream.
- Season with salt, white pepper and chili powder to taste.
- Serve the soup topped with finely chopped parsley and fried chorizo.
