You cannot ignore the fact that our vegetables come from bio (dynamic) agriculture. You can see that, you can taste it. The growers of our fruit and vegetables pay full attention to the breeding ground where the crops grow. No tasty and healthy products without a strong soil.
The power of the soil
Especially in the autumn, when your resistance can use some support, healthy eating is super important. This sweet spicy soup is full of bio (dynamic) vegetables and anti-inflammatory spices. Without a doubt the most powerful boost for your health!
1 tablespoon of Olive oil
1 Red pepper
6 cm Ginger root
6 cm Turmeric
2 cloves of Garlic
1 butternut squash (about 750 grams)
250 grams of organic rainbow carrot
1 Juice orange
1 liter of vegetable stock
100 milliliters of coconut milk
Pepper and salt, to taste
200 grams of Shiitakes
Drop of olive oil
Pinch of salt
The Kitchen Helpers
Stockpot with a thick bottom
Hand blender or Blender
The method of preparation
Preheat the oven to 180 degrees Celsius. Peel the butternut squash with a vegetable peeler and cut it in half along the length. Remove the seeds and place both pumpkin halves on a baking tray lined with parchment paper. Wash the carrot, pat it dry and place it next to the pumpkin on the baking tray. Drizzle the vegetables with olive oil and place in the oven for 45 minutes, or until easily pierced with a fork.
Chop the onion and finely chop the ginger, turmeric and garlic. Remove the seeds from the red pepper and cut them into thin strips. Squeeze the orange and collect the juice.
Heat a dash of olive oil in the pan and fry the onion. Then add the ginger, turmeric, garlic and red pepper and fry everything - stirring occasionally - for 5 minutes. Add to the roasted butternut squash, carrot, orange juice, stock and coconut milk and puree in a blender (or use a hand blender). Taste and season with salt and pepper if necessary.
For the crispy shiitakes, preheat the oven to 200 degrees Celsius. Cut the mushrooms into thin strips and mix them in a bowl with a little oil and salt. (Do not use too much oil, this will make the shiitake soggy instead of crunchy.) Divide the strips over a sheet of parchment paper and bake in the oven for 10-15 minutes.
Spoon the soup into bowls and top with crispy shiitakes and Thai basil.