We know our food is good! We make all our own soups, sandwiches, hot chocolate and cookies. We cater to vegan and gluten free, of course!
Rutabaga Soup (gluten free, vegan & locally sourced)
6L (15 portions)
Ingredients
Carrots | Onions | Kålrot (rutabaga) | Olive Oil | Garam Masala | Paprika powder | Cumin Powder | Black Pepper | Vegetable Stock | Salt | Water
Preparation
Wash carrots, cut them into small bits, add a little water and cook in a pot until carrots are soft and there is no water left at the bottom of the pot. Cook at a lower heat until oil is formed at the bottom of the pot.
Peel rutabaga, wash and cut into bits. Put in a pot and pour enough water, up to twice the volume of rutabaga. Cook at maximum stove heat and reduce the heat a bit if necessary. Cook until soft and tender. Peel onions and cut into small bits. Pour olive oil into a pot on the stove at maximum heat (level 9). Heat up the oil to boiling point and add the onion bits. Fry onions until soft and transparent. Add the carrots, and fry together for 10 minutes.
Add the spices (garam masala, cumin powder, vegetable stock, powdered paprika, and black powder). Reduce the heat to level 5 and fry for 5 minutes.
Blend rutabaga until it becomes smooth and creamy. Add the fried carrot mix and blend until soup is smooth and creamy. Add water to reach the desired volume, and finish blending.
Place the soup on the stove and heat until it starts boiling then add salt.
Lentil Soup (gluten free, vegan & delicious!)
Ingredients
5L (10 pax)
Carrots 1,5kg | Onions 0,5kg | Lentils 500g | Olive oil | Tomato sauce | Aurora juice | Curry Garam Masala | Paprika powder | Cumin powder
Pepper | Chili | SaltWater
Preparation
Peel onions and carrots, and cube into cubes with slicing machine. In a pot, warm the olive oil at low temperature. Add the spices (curry, gran masala and cumin powder). Fry spices for 5 min at low temperature and then add onions. Fry onions at higher temperature. When soft and transparent, add carrots. Continue to fry vegetables for some minutes and add tomato sauce. Add 3L of boiling water. Rinse lentils and add to pot. Add paprika powder. Let boil until carrots and lentils are soft. Add salt and pepper and chili if needed. Add any additional water as needed to reach the desired volume (consider texture of soup & do not add too much/little).
Carrot Soup (Gluten free, vegan & extra love)
Ingredients
5L (10 pax)
Carrot 2kg | Sweet potato 1 small | Ginger 1/3 root | Coconut milk 1 can | Lemon 1/2
Preparation
Peel carrots and sweet potatoes. In a pot, add the olive oil, grind the ginger and fry it for a while at low temperature. Add the vegetables in the pot and let it fry until vegetables are at least partially cooked. Boil water and add it to vegetables with salt. Cook until vegetables are soft. Blend with immersion blender until completely smooth (no chunks or pieces). Add lemon juice and coconut milk.
Hot Chocolate
Our hot chocolate mix is made of one part of cocoa powder, one part sugar and 0,5 part cornflour. 2 servings are around 50g of dry ingredients mix boiled with 0,4 l of milk. If you wish to make a dry mix to use for many servings, mix 1kg of sugar, 1 kg of cocoa powder and 0,4 kg of cornflour. Shake it well!
Always mix dry ingredients with milk before putting it on the stove. While cooking, stir the mixture frequently and make sure to reach the bottom as it gets burned easily. Once you see first bubbles - it's ready to be served.