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Soups

Bey's thick soup

400-500 g seitan, 1-1.5 l vegetable or kombu broth, 50 g each parsley root, celery root, brown rice and okra (or peas, string beans), a little corn flour, 2 tablespoons of finely chopped parsley leaves (optional) 

Cook the rice. Cut seitan and vegetables into cubes and put into the broth. Add the rice and okras. Cook for a short while. Season with sea salt, if needed. Thicken with corn flour and garnish with parsley leaves. 

Green thick soup

500g young nettle (only tips), sorrel or alike, natural oil, 30 g of whole meal wheat flour, 1-2 cloves of garlic, 1 l warm water, 1 dl soy-milk, sea salt 

Clean and wash leaves. Put it into boiling salted water for a few moments, then drain. Chop leaves finely or make pure. Heat some oil in the pot and fry the flour, add garlic. Pour first cold, then hot water. Add leaves, soy-milk and salt. Cook for 10 minutes. 

Soup with sauerkraut brine

(5-6 servings)

2-3 each carrot and parsley root, one half celery root, 3-4 tablespoons natural oil, 30 g whole meal wheat flour, 1 onion, 1 bay leaf, sea salt, red paprika pepper, 1 l brine, 1-2 dl lukewarm water 

Clean carrots, celery and parsley root and cut diagonally. Heat oil, add vegetable and fry a little. Dust with flour, stir for a while, add chopped onion, bay leaf and a pinch of paprika pepper. Cook for a while, add some lukewarm water. When the vegetables are tender pour in the brine, cook for another 15-20 minutes, at medium heat. 
For a richer soup, add separately cooked brown rice and/or some chopped sauerkraut. 

Herbal soup

100 g each parsley and dill leaves, 40 g each mint, celery leaves and whole meal wheat flour, natural oil, 3/4-1 l water, tofu , juice of 1 lemon, sea salt 

Wash herbs and chop finely. Heat some oil, add herb and cover. Sauté over low heat. When tender, add flour, fry a little and add water. Simmer for 10-15 minutes. Mix tofu, lemon juice and some water into a paste. Add to soup slowly, constantly stirring. 

Cold soup with string beans

100g string beans, 1 each carrot (bigger), onion, parsley and celery (smaller) root, 1 teaspoon each red paprika pepper and ume-paste, 1 l warm water, 20 g each brown rice and whole meal wheat flour, 1/2 bunch of parsley or dill leaves 

Clean and wash string beans, cut into smaller pieces. Chop finely onion; clean carrot, celery and parsley root and diagonally or into sticks. Heat oil, fry onion, add string beans, carrot, celery, parsley and paprika pepper. Cook for a while, add warm water and washed rice, cover with lid and let it cook on low heat. When the vegetables are tender and the rice is cooked, add the following: mix ume-paste, flour and some cold water into a thin paste. Pour in slowly, stirring constantly. Cook for another 10 minutes, remove from heat and garnish with chopped parsley or dill leaves. Let cool down. 
 

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