Sellerirotsuppe med sprøstekt rosenkål

Reklame // Grønt Punkt Øst

Det er så fint å kunne sette fokus på grønnsaker som vokser her i vårt land og spesielt de som er i sesong!

Kortreiste grønnsaker må vel være noe av det beste vi kan spise for miljøet.

I samarbeid med Grønt Pakkeri Øst vil vi derfor dele nydelige oppskrift basert på sellerirot (også kalt rotknoll, hihi). Sellerirot er faktisk er en skikkelig liten næringsbombe!

Det er kanskje en grønnsak man ofte går forbi i butikken, men den skal ikke undervurderes. Sellerirot har høyt innhold av kostfiber, som gjør den både bra for fordøyelsen og bidrar til å gi deg mer energi! Den inneholder også vitamin C som gir oss bedre helse og øker opptaket av jern.

Du finner sellerirot på Rema 1000, Kiwi, Meny og Spar, altså nesten garantert i din nærbutikk. Husk handlenett!

Sellerirotsuppe med sprøstekt rosenkål (2-3 porsjoner)

  • 1 sellerirot

  • 3 poteter

  • 2 løk

  • 4 klyper salt

  • 2 dl vegansk fløte

  • Fersk gressløk

  • 1 pakke rosenkål

  • 1 ss oregano

Kutt opp alle grønnsakene (unntatt rosenkålen) i like store biter og hell de oppi en gryte med vann nok til at grønnsakene dekkes. La alt koke i ca. 25 minutter. Ta deretter ut ca. halvparten av vannet og kjør over grønnsakene med en stavmikser. (NB spar på vannet som grønnsakene har kokt i, da dette er skikkelig god kraft!). I mens du lar grønnsakene koke, skyll og rens rosenkålen og legg de på et bakepapir med litt salt og olivenolje. La det steke i ca. 25-30 minutter på 180 grader. Når du har stavmikset grønnsakene heller du oppi 2 dl vegansk fløte og rører rundt. Vil du ha suppen litt mer flytende kan du tilsette mer av vannet du helte ut. Når alt er klart serverer du suppen med fersk gressløk, sprøstekt rosenkål og et dryss med oregano. Nyt!

Alle grønnsakene kuttet opp og klare til koking!

Vi bruker mer miljøvennlig bakepapir fra “If you care”.

Dander suppen med gressløk, rosenkål og oregano for ekstra god smak!

Pink soup

This soup is great for fall and is very tasty and nourishing. Beets are a great source of B vitamin, maganese, copper, magnesium, potassium and iron. Beets are also a great assistant in detoxing the liver, so this soup is perfect if you need a boost!  The ingredients in this soup are in season, which means that they not only taste their best right now, but it is also a more sustainable choice since they probably grow on a farm near by or at least in the same country.Ingredients

  • 2 large beets
  • 1 sweet potato
  • 1 fennel
  • leek
  • coconut milk

Start by pealing the sweet potato and the beets and place them in the oven at 180 degrees for about 45 minutes. Chop up 1 leek and 1 fennel and sautè both on low heat until they are soft. When the beet and sweet potatoes are done, place then in a sause pan with the coconut milk, fennel, and leek. Bring everything to a boil and mix it together with a mixer. If it is too thick, add some water to the soup.Garnish with tahini, sea salt, and pumpkin seeds to finish  

Simple celery & sweet potato soup

Oh happy sweet potato day! This soup is quick and easy to make - it takes approximately 20 minutes. It is therefore perfect for dinner on a hectic day when you may be lacking creativity. If you make a large portion, you can pop some in the freezer. The soup is packed with nutrients and is delicious. Doesn't get much better than that. SAMSUNG CSC3-4 portions (20 minutes):

  • 300 gram sweet potato (two small)
  • 300 gram celeriac (sellerirot) (1/3)
  • 1 yellow onion
  • 8 dl water (or broth)
  • Salt and pepper
  • Koriander
  • Turmeric
  • Juice from half a lemon
  • Garden cress (karse)
  • Evt. hvitløk

Chop sweet potato and celeriac into cubes, and slice the onion. Put the ingredients in a stock pot with 2 tbs water and all the spices. Let it work its magic for 5 minutes before you add 8 dl water and let it boil for 15 minutes. Take out some veggie bites to add as topping later, and mix the rest with a hand mixer until its smooth. Best served with some fried chickpeas, the veggie bites you saved and some herbs like garden cress.SAMSUNG CSC

CELERIAC is a small (large) veggie that is amazing for soups or oven baking. It is low in calories but packed with nutrients. It contains a lot of B-vitamin (folate) and vitamin C. Folate is important for new blood cell creation and for heart health. Vitamin C is known to strengthen the immune system, to aid in the uptake of iron, and protect against free radicals (1).

SAMSUNG CSC

SWEET POTATO is full of betacarotene which helps you get a nice foundation for your next tan and hinders you from becoming burned. It transforms into vitamin A in the body, which is important for your sight. It also contains dietary fiber, which is important for the tummy (2).

Previously we have used the sweet potato in scones and cake, and we really recommend to try this potato in its huuge variation of uses!SAMSUNG CSC

Radical Broccoli-soup ?

A warming soup is perfect after a long winter day or a day of surfing in the cold ocean.Radical broccoli soup2 portions (ca 30 min)

  • 1 broccoli
  • 3 carrots
  • 1 lemon
  • 4 ss coconut milk
  • 1/2 sweet potato
  • 1 small piece of ginger

Cut the veggies in pieces and let them boil until tender (ca 20 min). Pour out 3/4 of the water and add the coconut milk, lemon squeeze, salt, and pepper. Blend everything in a blender, food processor or with a hand mixer. Warm it a bit again and add some spices of your choice. As a topping, fresh herbs, olive oil, and sundried tomatoes taste yummm.SAMSUNG CSC