Recipes

Recipes 31
Appetizers, antipasti, soups
4 portions,
approx. 177 kJ/42 kcal per portion
Clear vegetable soup
»a light appetizer«
Ingredients:
350 g greens
(e.g. 2 carrots
1 parsley root
1 pc. of celery root
1 leek
1 tsp. of butter
750 mL vegetable or
Meat consommé and stock
Salt, pepper
Parsley, finely chopped
Tableware:
Preparation:
1. Peel the carrots, the parsley root, and the celery and dice
them. Cut the white part of the leek into thin rings.
2. Gently steam the diced vegetables with the butter.
} Microwave oven max. setting, 4 to 6 min
3. Add the broth, stir, and cook until done.
} Microwave oven max. setting, 10 to 12 min
4. Season the soup and serve it with finely chopped parsley.
4 portions,
approx. 654 kJ/157 kcal per portion
Pumpkin soup
»a soup with a feeling of autumn«
Ingredients:
1 onion
1 pc. of ginger
1 tsp. of butter
300 g pumpkin (Hokkaido)
1 carrot
1 potato
500 mL vegetable broth
20 mL orange juice
1 tsp. of cumin
Salt
Pepper
Pumpkin seeds
4 tsp. of pumpkin seed oil
Tableware:
Preparation:
1. Wash the pumpkin, divide it, remove the seeds, and cut it
into pieces. Peeling is not required as the skin also can be
processed. Peel and dice the potatoes and the carrots. Finely
chop the onion and the ginger. Place the vegetables with
the butter and 125 mL of vegetable broth into a microwave-
safe dish and steam it covered.
} Microwave oven max. setting, 13 to 15 min
2. Add spices and the remaining broth. Puree with the hand
mixer, season to taste, and let it boil once more.
} Microwave oven max. setting, 4 to 5 min
3. Serve with roasted pumpkin seeds and one tablespoon of
pumpkin seed oil each.
KOENIC_Convection_Recipe_141117.indb 31 17/11/14 2:57 PM