Zucchini soup

So you made the ramp presto right? You probably did like me and had it on everything, or even ate it directly from the jar. So I guess your out of it. But if you planned ahead you made alot extra, just cause the ramps have very short season, and making them into a pesto will perserv them for a bit longer than just leaves in the fridge. Another possibility is that you have ate it out of the jar for a few weeks and now it is time to come up with a new use cause your dead tired of eating it on its own. TADAH, here is a soup with ramp pesto topping (if your out, just go for another pesto).



Zucchini soup
What you need
  • 1 large onion, minced
  • 2 cloves garlic, minced
  • 1 tbsp oli
  • 2 zucchinis
  • 0,5 cups red lentils
  • 1 tbsp miso
  • 1 can coconut milk
  • water
  • a splash of vinegar
  • salt and pepper
How to do it
  1. Heat the oil in a pot. Add the onion and garlic on medium until browned.
  2. Cut the zucchini into small dices, add them to the pot, fry for another 5 min.
  3. Add the rest of the ingredient and let it cook until the lentils are soft. The amount of water is relative to the thickness you want, start with less and add more if it becomes to thick.
  4. Use your hand blender to make smooth.
  5. Serve and add pesto on top




Nettle soup with cardamom

Just a few weeks ago I did some waffles with dried nettles. Amazing to finally get some use for them. What I didn’t know then was how early spring would come this year. Yesterday my colleagues told me that I might find some close to the wall of my house (she used to live there) where it tends to get warmer. I didn’t believe her. NO THIS EARLY. But once I got home I took a look: And there they were. Tiny tiny nettles, just enough for two. The taste of those early ones is incredible. I’ll just get down to it; this is my favorite recipe for nettle soup.


Nettle soup with cardamom
Serves: 2 servings
What you need
  • 1 large onion
  • 4 garlic cloves
  • 1 tbsp oil
  • 2 big bunches of nettles
  • 2 tbsp sweet miso
  • 2-3 cups of plant milk
  • 0.5 tsp cardamom
  • 1 tbsp rice flour (optional, if you want it a bit thicker)
  • 1 tbsp lemon juice
  • salt and pepper to taste
How to do it
  1. Mince the onion and garlic, fry in the oil on low for 20 min.
  2. Rinse the nettles (use gloves so you don't get any burns). Add to the onions with the rest of the ingredients. Boil for 5 min.
  3. Use a hand blender to make it smooth. Season with salt and pepper.



Serve with fresh herbs and some bread.