Vegetable broth in liquid or dry form correlated to the amount of water
Step by Step
Sunflower with shells are sprouted for 9-11 days till their leaves unfold.
Amaranth grown for 2-3 days till they show a small sprout at ½ cm.
Add the sun-dried tomatoes in warm water two hours before you start the cooking. When you start on the dish pour boiling water over the fresh tomatoes and then remove their skin. Pour the now soft, sun-dried tomatoes, almonds, chili, aprouted amaranth and carrots in a blender. Blend until the mixture is smooth.
Fill a pot with 40 tablespoons water. Add the vegetable broth. Bring the water to a boil. Add the blended vegetables. Let it cook under lid for about 20 minutes. Meanwhile, chop the scallion/spring onion and sunflower sprouts very fine. Save a few sprouts for decoration. Pour the chopped spring onions and rinsed amaranth sprouts into the pot. Boil for a further 5 minutes. Add salt and pepper to your liking. Take the pot off the heat and add the chopped sunflower sprouts.
Tip Serve immediately in bowls with a garnish of sprouts.
Soup with sprouted beans and lentils
A warm winter soup with sprouted beans and lentils for the cold days.
2 tablespoons mung beans, whole green, black or red lentils
1 clove of garlic
1 large carrot
2 tablespoons mashed tomatoes
½ Jerusalem artichoke
1½ cube vegetable boullion
3 cups fresh water
1 tablespoon brown rice
3 leaves of fresh oregano
1 fresh bun
Step by Step
Grow the sprouts in your tray for 3-4 days until they've got a sprout of 1-1½ cm. Cook the rice half done in a separate pot. Then pour the water from the rice. Rinse and cut all the fresh ingredients while waiting. Pour water into the pot again and add boullion and crushed garlic. Bring to a boil and add the vegetables, tomato and rice. Cook until the rice is done. Rinse sprouts and leaves of oregano. Take the soup of the heat. Add the sprouts and 2 leaves of oregano and stir a few times. Let the soup sit for ten minutes. Serve with a single leaf of fresh oregano for decorative purposes with the bun on the side.
Asian coconut soup with sprouts
A classic soup from the East but with fresh sprouts
1 tbsp mung beans
1 tablespoon green lentils
2 scallions/spring onions
½ clove of garlic
2 stalks fresh koreander
1 cube of dried chicken broth
2 tablespoons freshly grated ginger
1 pinch of green curry paste
½ small can of coconut milk
Step by Step
Cultivate the mixed Mung beans and Lentils for 3 days or until the sprout is 1 cm long.
Then the sprouts are ready, cut the carrots and spring onions into thin slices. Chop the garlic and ginger into very small pieces. Pick coriander leaves off the stems. Pour 2 medium size glasses of water into a pot and add the broth. Bring it to the boil, add the garlic and ginger and cook for 5 minutes. Turn down the heat. Add the carrots, scallions, coconut milk and curry paste. Let simmer for 5 minutes. Turn off the heat and add the sprouts let the soup sit for 5 minutes and the meal is ready. Serve in a bowl with leaves of koreander and eat immediately.