News, Food and Food | Puts the spotlight on Norwegian vegetables

The Norwegian Rural Women’s Association will increase knowledge about and use of Norwegian vegetables. During World Food Day on Monday 16 October, 130 local Bygdekvinnelag will therefore stand outside their convenience stores and distribute more than 7,500 bags of ingredients for a vegetable soup that has been specially composed in collaboration with celebrity chef Harald Osa.

The Bygdekvinnelagene in Svinndal and Hobøl are also involved in the campaign. Hobøl Bygdekvinnelag will have a stand outside Spar Hobøl at Ringvoll on Monday. Svinndal Bygdekvinnelag stood outside Joker Svinndal and handed out tastings and free soup bags with ingredients and recipes on Saturday.

READ ALSO: Yes to Norwegian vegetables!

Here is the soup recipe:

Vegetable soup with beets à la Harald Osa

Ingredients for four servings

2 beets

2 medium onions

2 carrots

2 medium potatoes

1 parsley root

2 leaves of kale

A pinch of dried thyme

1 bay leaf


This is what you do:

  1. Wash and peel all the vegetables. Cut beets, onions, carrots, potatoes and parsley root into cubes. Remove the coarse stalk of the kale and cut the leaves into thin strips.
  1. Put all the vegetables, except the kale, in a saucepan and add water so that it covers the vegetables well. Add thyme, bay leaf and season with salt when boiling. Let the soup simmer for 15-20 minutes until all the vegetables are tender. Add the kale just before serving.


Serve with good flatbread and a spoonful of sour cream on the plate. If you want a little more fullness and meat taste, you can cook with 4-6 slices of bacon cut into cubes or a couple of smoked sausages in pieces just before serving. You can also boil the soup with a cube of broth. A vegetable soup can be varied endlessly. The beets in this recipe give the soup taste and not least color and can often be left out in favor of a small cabbage or a good piece of diced celeriac. Try your hand at just your favorite soup and remember that a tablespoon of vinegar in the soup finally lifts the taste experience.

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