11 November: Vegetable soup and Tosca Apple Pie

Normally we have pea soup and plättar every Thursday but just for Vegan MoFo I’m making a different soup today. It is nothing special about a vegetable soup but it is one of those dishes you often forget how good it is. For desert Susann’s favorite apple pie.

Vegetable soup


2 small parsnips
2 small carrots
2-3 potatoes
1 piece of celery root
10-15 cm of leek or 1 small onion
1/2 cup frozen green peas
1 cup broccoli florets
1 l Vegetable broth
parsley

Dice all the root vegetables, there should be about equal amount of all the roots.
Put all root vegetables and leek, pour over the broth and let it slowly cook for 15 min.
Add the broccoli and peas and let it simmer for another 5 min.
Garnish with parsley and serve with Swedish crispbread.

Tosca Apple pie


4-5 apples

1 l water
2 cups sugar
5 tbsp lemon juice

Tosca
50 gr margarine
1 tbsp flour
3/4 dl sugar
2 tbsp soy milk
50 gr Almond flakes

Peal and dice the apples.
In a pot boil up the water, sugar and lemon. lower the heat to simmer.
Pour in the apples and let them simmer from 3-5 min. Don’t let them get to soft.

In a sauce pan melt the margarine.
Add sugar, flour and soy milk and let it thicken.
Add the almond flakes.

transfer the apples into a casserole dish and pour the Tosca over them.
Bake in an oven, 225 Celsius/400 Fahrenheit, for about 15 min or until golden.

Serve with vanilla ice cream or custard.

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One comment

  1. Both the soup and apple pie look delicious!

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