Peel, wash and cut the potatoes in 2 cm cubes. 

Wash the radishes and put about 4 of them aside. Chop the rest of them.

Heat up 2 tbsp of olive oil in a saucepan and add the chopped potatoes. Stir them gently for about 3 minutes and then deglaze with white wine. Add the veggie stock and let it simmer for about 15 minutes. After 10 minutes add the radishes.

Cut the rest of the radishes with a mandoline in very thin slices. Wash the mint and chop the leaves roughly. 

When the soup is ready blend with a blender until smooth. Stir in the cream and season to taste with salt, pepper and chili flakes. 

Divide soup to your soup bowls and sprinkle with mint, garden cress and serve with a drizzle of olive oil and fresh baguette. Bon Appetit!

Start with roasting the unsalted peanuts under constant stirring for about 5 minutes. Set aside and let them cool down a bit.

Peel the sweet potatoes and parsnip and cut it into 2 cm cubes. 

Add the roasted peanuts, ginger, chili to taste, kaffir lime leave, coconut milk, salt, juice of 1 lemon and turmeric powder to a high speed blender and blend about 3 minutes or until smooth. 

Heat up the coconut oil in a large saucepan and add the sweet potatoes and parsnip. Let them take on colour for about 4 minutes and when ready deglaze with veggie stock. Add the peanut mix, bring it to a boil and then reduce heat to medium and let it simmer for 15 minutes. When sweet potatoes are soft blend with a handheld blender until smooth.

Season to taste with salt and pepper. 

Divide your soup to bowls and top with coriander, some extra coconut milk and sprinkle with coconut chips. Bon Appetit!

Start with soaking the shiitake mushrooms in 70 ml warm water. After about 30 minutes, drain mushrooms but keep the water. Cut the mushrooms in slices and cut off the stems because they are too hard. 

Go on with roasting the unsalted peanuts under constant stirring for about 5 minutes. Set aside and let them cool down a bit. 

Peel and chop the ginger into slices. Wash and roughly chop coriander, keep the roots. Wash, pad dry the thai basil and pick the leaves of the stalk. We are now going to prepare the bird’s eye chilis, if you have disposable gloves please wear them. Remove the seeds from bird’s eye chilis and finely chop them. Wash, peel and cut the carrots in slices. Open the bamboo shoots, drain the water and set aside.

Now add the roasted peanuts, coriander roots, ginger, half of the bird’s eye chilis, kaffir lime leaves, coconut milk, soy sauce, salt, juice of 1 lemon and the water from the shiitake mushrooms into a high speed blender and blend about 3 minutes or until smooth. 

Wash, pad dry the chicken breast and cut into 2 cm cubes. 

Heat up your creamy peanut coconut mix in a large saucepan and add the veggie or chicken stock. Bring quickly to a boil and then reduce heat to medium high. Now add the shiitake mushrooms, chicken cubes, carrots and bamboo shoots to soup and simmer for about 10 minutes. Season to taste with salt or soy sauce. 

Prepare the vermicelli rice noodles according to package instructions.

Just before you are ready to serve add the baby spinach to soup and stir in. Divide the vermicelli to your soup bowls and add the soup. Top with coriander, thai basil, roasted peanuts and if you like it extra hot with a few slices of chili. Bon Appetit!

Wash the parsley and chop it roughly. Wash and trim the kohlrabi leaves. Cut it into medium size pieces. Put parsley and kohlrabi leaves in a high speed blender wit 2-3 tbsp of olive oil and blend until smooth. 

Peel and cut the kohlrabi into rough cubes. Peel and cut the parsnip into rough slices. Peel and cut the potato into rough cubes. Heat up some olive oil in a big pot and add the parsnip. Let the parsnip roast for 3 minutes and then add the kohlrabi and potatoes. Deglaze after about 5 minutes with the white wine and add about 700 ml of veggie stock. Give it a gentle stir and let it simmer for about 20 minutes. Take it off the heat and blend with a hand-held blender or in a mixer until smooth. Put it back on the heat, add the heavy cream and bring to cook one more time. Season with salt, pepper and a dash of lime. 

Put the soup in your soup bowls, add a drizzle of the parsley kohlrabi leave oil and add some fresh cut cress. Serve with some rye bread. Bon Appetit!

Cook anelli pasta according to package instruction al dente. Reserve 100 ml pasta cooking liquid and drain anelli when ready. 

Cut the bacon in 2 cm stripes. Wash and peel the parsnip and carrot. Cut them into 2 cm cubes. Wash the mint, pad dry and chop roughly. 

Heat up 2 tablespoons olive oil in a large pan and add the bacon. Stir gently until bacon takes on color, about 5 minutes. Now add the carrot and parsnip cubes. Stir gently and let it cook for another 5 minutes. 

Deglaze with white wine and let it simmer for a few minutes. Now add the broth and peas and turn the heat down and let it simmer for about 5 minutes. Add the pasta and pasta liquid and gently stir together. Let it simmer for a few minutes. Season to taste with salt and pepper. 

Put your pasta in brodo to your plates, add a few spoons of ricotta and sprinkle with chopped mint. Add a drizzle of olive oil and fresh pepper. Enjoy!

Peel and cut ginger into very thin matchsticks. 

Put chicken stock and chicken breasts into a large saucepan and bring to a boil. Reduce heat and simmer until chicken is cooked through, 20 minutes. When chicken is ready take it out and let it cool on a cutting board. Shred the chicken as soon as it’s cold and set aside. 

Bring chicken stock to another boil and add rice. Reduce heat and simmer, stirring occasionally, until rice cooked, 30 minutes. After 20 minutes add the sugarsnap peas and ginger matchsticks. When ready add juice of a lime, fish sauce and the shredded chicken. Season to taste with salt and pepper. 

Divide your healing soup among bowls and chilis, a bunch of thai basil and coriander and chopped nuts. Bon Appetit!

Peel and cut the celeriac into 2 cm cubes. Wash and trim the pumpkin. Cut it into 3 cm pieces. Wash and peel the potatoes and cut into 3 cm pieces.  Heat up some olive oil in a big pot and add the celeriac. Let the celeriac roast for 3 minutes and then add the pumpkin and potatoes. Deglaze after about 5 minutes with the white wine and add about 700 ml of veggie stock. Add the thyme twig and half of a piri piri chili. Give it a gentle stir and let it simmer for about 20 – 25 minutes. 

In the meantime cut the bread into 2 cm cubes and roast with a few spoons of olive oil in a medium size pan. Season with salt and set aside

Wash and chop the parsley. 

When the pumpkin and potatoes are soft, take out the thyme twig and blend with a highspeed blender until smooth. Put it back on medium heat and add cream. Season to taste with salt, pepper and nutmeg. Add a bit of water if your soup is too thick. 

Divide soup to your bowls and add a spoon of creme fraiche, a few croutons and sprinkle with parsley. Bon appetit! 

Wash and cut the pak choi in quarters. Wash and peel the carrots and spiralize them. Wash and trim the sugar snaps.

Defrost the wonton wrappers and prepare the wonton filling. Chop the organic shrimps and season the minced shrimps with soy sauce, oyster sauce, rice syrup, fresh grated ginger sesame oil and a bit of pepper. Wrap up your wontons and set them aside on a plate of cornflour. 

Cook the rice noodles according the package instructions. Rinse them with cold water as soon as the are ready and set aside. 

Bring your chicken stock to a boil and add sesame oil, soy sauce, fish sauce and a bit of sambal oelek. Depending on how spicy you like your wonton soup. 

In a medium size pot bring salted water to a boil and cook the wontons in it for 4 minutes. Don’t cook your wontons in your chicken broth because the cornstarch will blur your broth. 

While your wontons cook add your vegetables to your chicken broth and cook them for 4 minutes. 

Add your rice noodles, wontons, vegetables to your bowls and add some hot chicken broth. Add some fresh thai basil, slices of fresh chili and sprinkle with roasted sesame seeds. 

Cook the beluga lentils according to the instructions on the package. Note, don’t add salt to the cooking water because it doubles the cooking time of the lentils. When ready pour the lentils in a colander and let them cool down. 

Wash the herbs, keep a few twigs for decoration and chop the rest of the herbs roughly. 

Peel and cut the celeriac into 2 cm cubes. Wash and trim the broccoli. Cut it into 2 cm pieces and also use the stem! Heat up some olive oil in a big pot and add the celeriac. Let the celeriac roast for 3 minutes and then add the broccoli. Deglaze after about 5 minutes with the white wine and add about 700 ml of veggie stock. Give it a gentle stir and let it simmer for about 15 minutes. Now add the herbs and remove from the cooker. Blend with a hand-held blender or in a mixer until smooth. Put it back on the heat, add the cream and bring to cook one more time. Season with salt, pepper, tabasco, Worcester sauce and a dash of lime. 

Put the soup in your soup bowls, add a spoon of sour cream and a some beluga lentils. Decorate with some herbs and a drizzle of olive oil. Bon Appetit!

Wash and chop the tomatoes into quarters. Also wash and chop the celery sticks, the sun dried tomatoes and the spicy chili. 

Now get a large, deep pan on the heat and add the olive oil. Gently fry the celery slices for about 10 minutes. Add the tomato puree, the chili and chopped tomatoes and keep an eye on it. Deglaze after about 5 minutes with the white wine vinegar and the tinned tomatoes. Add the rosemary twig and let it simmer for about 30 minutes. 

Remove from the heat and blend with a highspeed blender or in a mixer until smooth. Put it back on the heat, bring to cook one more time and season with salt and pepper.

Put the soup in your soup bowls and tear the burrata apart with your hands. Place the burrata or if you prefer mozzarella in the middle of your soup. Sprinkle with basil and a drizzle of olive oil. Serve with toasted ciabatta!