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Pumpkin and Ginger Soup and Beetroot Carpaccio with Lamb’s Lettuce
The perfect pumpkin and ginger soup and beetroot carpaccio with lamb’s lettuce recipe with a picture and simple step-by-step instructions.
Pumpkin soup:
- 1 tsp Coconut oil
- 1 g Ginger
- 1 medium-sized Onion white
- 1 kg Pumpkin
- 3 l Vegetable broth
- Curry powder
- Orange pepper
- Salt
- 2 Cans Coconut milk
Beetroot carpaccio and salad:
- 2 medium-sized Beetroot fresh
- 2 Pc. Bay leaves
- 2 Pc. Juniper berries
- 1 tbsp Oil
- 200 ml Water
- 250 g Lamb’S lettuce
- 1 Pc. Orange
- 300 g Soft goat cheese
- 150 g Walnuts
- 4 tbsp Honey
- 2 Pc. Rosemary sprigs
- 3 tbsp Olive oil
- Orange pepper
- Himalayan salt
- 3 tbsp Fruit vinegar
- 2 tbsp Walnut oil
Spelled walnut baguette:
- 200 g Spelled flour
- 100 g Wheat flour
- 150 ml Lukewarm water
- 0,5 Pc. Yeast cubes
- 2 tsp Salt
- 100 g Walnuts
- Rosemary fresh
Pumpkin soup:
- Cut the onion and ginger into small pieces and fry them with the oil in a high saucepan. If necessary, peel and core the pumpkin, cut into pieces and fry briefly as well.
- Pour the vegetable stock and cook for about 1 hour until the vegetables are very soft.
- Season with the spices to taste and puree finely with a hand blender. Add the coconut milk and season to taste.
Carpaccio and salad:
- Wash the beetroot well, rub with oil and put in an ovenproof saucepan. Pour water into the pot so that it is about 2 cm high. Add bay leaves and pressed juniper berries and, with the lid closed, simmer in the oven at 180 degrees for about 1-2 hours, depending on the size of the beets.
- Let the beetroot cool, peel and cut into thin slices with a knife, arrange on plates and drizzle with olive oil and a little rosemary.
- Wash the lettuce, peel the oranges, remove the skin and cut into small pieces. Caramelize the walnuts in the pan with 2 tablespoons of honey.
- Cut the soft goat cheese into approx. 1 cm thick slices and place on a baking tray lined with baking paper. Drizzle the cheese with honey and pour rosemary over it.
- Arrange all ingredients on the beetroot carpaccio, season with salt and pepper and pour vinegar and walnut oil over it.
- Let goat soft cheese gratin in the oven at 180 degrees for about 3 minutes. Danger! It can happen very quickly. Arrange the warm cheese on the salad and serve immediately.
Spelled walnut baguette:
- Mix fresh yeast in crumbs in a bowl with lukewarm water until the yeast has dissolved.
- Add flour and salt and mix together. Chop the walnuts and knead into the dough with rosemary. Let the dough rise in a warm place for about 30 minutes.
- Knead the dough again firmly and pull a baguette roll onto a baking sheet lined with baking paper and let it rise for another 30 minutes.
- Brush the baguettes with a little water and bake at 200 ° C top / bottom heat for about 20-25 minutes.
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