Super good soup and healthy snacks

Food communicator Britt Marlene Kåsin makes colorful, good and healthy food for the whole family. At the bottom of the case you will also find a recipe for a really good smoothie.

Vegetable soup (4-5 servings):

Use the vegetables you have available, we chose these:

  • 4 carrots
  • ¼ turnip
  • 4 potatoes
  • 1 parsley root
  • ½ purre
  • Ål cabbage
  • 2 l kraft / broth
  • Fresh thyme or 1 teaspoon dried crushed thyme
  • 2 sprigs of kale
  • 2 coarse tasty meat sausages
  • Salt and pepper to taste

This is what you do:

Wash and peel all the vegetables. Cut carrots, turnips, potatoes and parsley root into even pieces. Cut the leek into slices, the cabbage into coarse strips / pieces and grate the kale leaves into smaller pieces. Put all the vegetables, except the kale, in a saucepan. Add broth / kraft so that it covers the vegetables. Feel free to add a couple of sprigs of fresh thyme to the soup, or 1 teaspoon of crushed dried thyme (crush in a mortar). Bring to the boil and simmer for approx. 20 minutes until the vegetables are tender.

Cut the sausage into pieces and add to the pan together with the kale for the last 8-10 minutes. Season with salt and ground pepper. For extra flavor, you can also sprinkle over some freshly grated horseradish or ginger.

Tip: Vary vegetables and quantity according to your own wishes. Sausage can be replaced with other pieces of meat or chicken. You can also add ready-cooked barley groats or wholemeal pasta if you want an extra filling soup.

Simple tzatsiki dip for vegetables:

Replace potato chips, salt sticks and chocolate with fresh vegetables and a tasty dip. Choose the vegetables you like, e.g. carrots, celery stalks, peppers, sugar peas, turnips, cucumbers and cauliflower. Peel and cut the vegetables into strips and cauliflower into bouquets. Let them soak in ice-cold water (with ice cubes) 30-40 minutes before serving. Pick up the vegetables and let them drain well before serving.

Dip for 4-5 people:

  • ½ hose cucumber
  • 1 boat garlic
  • 2 dl Greek or Turkish yogurt (thick yogurt)
  • Salt and pepper

This is what you do:

Grate the cucumber on a grater, sprinkle with a little salt and squeeze out as much liquid as possible. It is important to squeeze out the liquid so that the dip does not become too thin. The liquid should not be used. Put the grated cucumber in a bowl together with crushed / finely chopped garlic and thick yoghurt. Turn over and season with salt and pepper.

Smoothie (2-3 servings):

Smoothies can be served for breakfast or as a snack. Vary the ingredients according to taste and what you have in the fridge. Great way to use up leftover vegetables and fruits. Use your imagination. Here’s a suggestion, get inspired and make your variation.

Tip: Distribute if all the ingredients are cold, preferably frozen.

  • 2 dl light milk
  • 1 dl vanilla yogurt
  • 1 banana, cold, preferably frozen
  • 2 dl berries, fresh or frozen, e.g. blueberries and raspberries
  • 1 handful of crushed ice cubes

This is what you do:

Use a regular blender or smoothie machine. You can also use a hand mixer. Start by having milk and yogurt in the blender. Add banana in pieces, berries and slightly crushed ice cubes little by little. Run until the smoothie is soft and smooth. If you use a hand mixer, it is extra important to add crushed ice little by little. A hand mixer does not have as sharp blades and a motor as a blender. The smoothie can be topped with some seeds or oatmeal. Serve freshly made.

Tip: The smoothie can be flavored with a little grated ginger. It gives it a fresh, slightly “hot” taste.

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