Recipe: The Most Sustainable Vegan Vegetable Soup Ever – Stylish

The first few weeks of the year will soon finally overtake Lent as the peak of the season of renunciation. A meal plan after the lavish holiday season should always be low-calorie and modest. For several years, January has had to be as alcohol-free as possible (“Dry” or “Sober January”), and more recently also without meat, the “Veganuary” campaign, which was designed by an NGO four years ago to encourage people to be more sustainable, a diet that is animal and climate friendly is becoming more and more popular around the world.

More restaurants and businesses are now participating than ever before. Unfortunately, most feel that promoting a few sticks of chorizo-flavored seitan is enough. But marketing, ideological drumming and ready-made products never lead to better cuisine. On the other hand, it is always kept silent that sustainable management is also related to effort. It’s good to cook alone, but it’s even better to completely rethink the kitchen.

Franconian two-star chef Felix Schneider, known for his sustainable way of working, shows what it could look like. Maybe he had a more sophisticated system of using leftover food a long time ago, but for the first years he always had a huge pot on the stove where it simmered slowly and into which (almost) everything left over from cleaning vegetables, for example, automatically went into it. This creates a wonderful and useful fund.

One particularly handy recipe comes from British chef Nadia Hussain

The example shows that the concept of kitchen waste actually belongs to the index. Many years ago, the high-end Copenhagen restaurant “Noma” hired a biochemist from the University of Berkeley to ferment vegetable scraps into smoothies. And the Swiss gastronomic journalist Esther Kern founded a real movement of amateur chefs who use only the whole fruit with her holistic approach “Leaf to root”. He has long been confused by the number of projects that prove that something can be made of almost anything. Unfortunately, this does not mean that all the wonderful possibilities of using leftovers have been implemented in everyday life. They often fail due to planning and time budgeting. Who keeps an eternal fire at home with a bubbling pot of soup into which a few carrot peels or broccoli stalks can reasonably be thrown at any moment?

But now there are recipes that give even the laziest among us excuses. A particularly practical and clever recipe comes from British chef Nadiya Hussain, who works with frozen vegetable scraps and skins for her “hearty leftover soup” (“Time to eat. Simple and quick recipes for relaxed living”, Ars Vivendi). They gradually accumulate when cleaning vegetables, with a little extra effort to wash potatoes, carrots, parsnips, celery, leeks or even beets a little more carefully than usual and remove all unsightly stains. Peels, leeks or stems are coarsely chopped and hermetically frozen.

If you’ve saved up enough, there’s a vegetable soup that’s perfectly suited to January like no other. For all the reminders and marketing junkies out there: this recipe is not only low-calorie, alcohol-free, local, vegan, and climate-friendly, it’s also inclusive, diverse, and feminist. The family of the fundamentally likable Nadiya Hussain comes from Bangladesh. But the fact that the daughter of Muslim migrants competes in a BBC baking show and wins, is then showered with TV deals and book deals and is allowed to bake the much-prized cake for the Queen’s 90th birthday – sadly, these are stories that are so far unique only in Britain Cooking TV said. These are stories that – speaking of rethinking – should be a little more frequent in the future.

Boil the bread until it becomes creamy

For the sake of simplicity, Nadiya Hussain uses 3 tablespoons of onion and 2 tablespoons of garlic cloves for her soup, i.e. freeze-dried goods, which she combines with 700 g of frozen vegetable pieces, about 2 teaspoons of salt (dose according to taste, additional salt is always possible), abrasion and the juice of 2 organic lemons, 1 tablespoon of chili and 7 g of dried coriander, put in a large pan and cover with 2 l of vegetable stock (more expensive and better is vegetable stock from a glass, but granulated stock is also fine, so salt more carefully). At the end, a torn slice of bread is added, which is cooked with it and gives the soup some creaminess at the end. Let everything simmer gently for about 90 to 120 minutes, blend until smooth with a hand blender, season to taste and serve with a little yogurt or sour cream (oat yogurt would be vegan) and some chives (parsley, coriander and/or toasted seeds they also work, of course). Admittedly, this soup is more for more rustic palates. But it tastes good – depending on the vegetable a little different each time. She is useful. And it freezes well.

Refinement is of course always possible. For example, use more vegetables or start sorting and coordinating leftovers by type. Or because you make an effort to replace the granules with 2 finely sliced ​​onions and 4 cloves of garlic, which are sautéed in a little olive oil and briefly deglazed with a little mild vinegar or vermouth. There can hardly be an easier start to this year.

Own furnace: undefined

Leave a Comment

Your email address will not be published. Required fields are marked *