Roll over New Year

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Well, sometimes a change of years presents a good chance to get things moving. And, if you and your fellow movers are hungry afterwards, this will feed the bunch. Easily. (Rcp# 83 and 84)

Ingredients for ‘Packer’s Finest’ (Noodle Soup, Main course)

Per unit – you need about 4 units to feed 6 hungry packers

  • 200g cleaned and cubed beet and root vegetables (cabbage, beetroot, carrot, parsnips, etc.; kohlrabi will work as well; the chopped piece size should be about that of a sugar cube).
  • 75g soup noodles (we use Cornetti, those look like small bent macaroni).
  • 1 spring onion, washed and chopped (thin slices, separate dark and light part, and chop separately).
  • 2 tablespoons sun-dried tomatoes, cut into very small pieces (double pepper corn max).
  • 3 tablespoons apple pulp (thick, strained, pure apple sauce without additives).
  • 300ml homemade vegetable broth (see recipes [‘AnyBroth’] or [‘Vegetable Broth’])
  • 150g firm cheese, in feta style (plant-based or classic, made from goat and sheep milk).
  • 500 ml hot water water
  • 1 thick slice of ginger
  • ¼ teaspoon dried and finely chopped savory
  • ¼ teaspoon dried and finely chopped sage
  • ½ teaspoon chopped, frozen basil
  • ½ teaspoon chopped, frozen parsley
  • ¼ teaspoon of bear’s garlic in oil
  • 1 teaspoon date syrup
  • ½ teaspoon mild, dark vinegar (balsamico).
  • 1/8 teaspoon smoked sea salt
  • Canola oil for browning
  • You will also need:
    • a large soup pot that holds at least 6 liters (will get VERY heavy when full!!!)

Cooking Instructions for ‘Packer’s Finest’

Per unit:

  1. Prepare all the components of the soup according to the hungry packers’ count, and set them aside in bowls to be used. This means, for 5-6 packers, for example, you need 4 units, including: 800g cubed beets and roots (roughly 6 standard 250ml picnic cups), 300g soup noodles (aka 3 standard picnic cups full of uncooked pasta), 4 spring onions, 8 tablespoons sun-dried tomatoes, 1200ml homemade vegetable broth, 600g feta (plant-based or from goat-/sheep milk), etc.. For preparation, you need to wash, clean, and cube all beets and root vegetables (sugar cube size). Also, slice the spring onion after washing — light and dark green part separately. The slices should be no thicker than 2-3 mm. Make sure the sun-dried tomatoes are cut into very small pieces, equivalent to the size of two peppercorns combined.
  2. Put 3 tablespoons of canola oil into the large soup pot and heat up gently. Add the cubed vegetables and the chopped dark parts of the spring onion, together with the ginger. Cover the pot with a lid, but leave an opening. Gently sauté the vegetables over low to medium heat until they are done, but still have a little bite (about 10 – 15 minutes simmering on medium heat).
  3. Turn off the heat, and wait until the sizzling has completely stopped. Add 100 ml of hot water and stir. Then, add another 400 ml hot water from a kettle. Do mind the heat difference! Hot oil and water cannot have a great heat difference, or it will splash (very dangerous!). Add homemade broth, smoked sea salt, dried herbs (sage and savory), apple pulp, vinegar, and date syrup.
  4. Reheat and bring to a boil. Then, add the chopped sun-dried tomatoes, the light part of the spring onion, and the noodles. Cook according to the instructions for the pasta (usually 5-6 minutes).
  5. Turn off the heat after the cooking time for the pasta is completed. Add frozen basil, frozen parsley, and bear’s garlic. Let the noodle soup rest for about 8 minutes, covered with a lid, leaving an opening (wooden spoon safely wedged between lid and rim of the pot).
  6. Cut the feta cheese into cubes of a little less than sugar cube size.
  7. Distribute the soup into soup plates, adding pieces of the chopped feta cubes, and serve immediately.

Ingredients for ‘Chococo Pudding’ (Dessert)

Per package of pudding powder (for 500 ml liquid) – you need about 3 pudding packages, plus the supplementing ingredients, for 5 – 6 hungry packers!

  • 1 package of pudding powder
  • 1 teaspoon coconut oil
  • 3 tablespoons coconut blossom sugar
  • 2 tablespoons oat yogurt
  • 100 ml cold water
  • 400 ml hot water
  • 5-7 tablespoons coconut yogurt
  • Optional: a pinch of ground vanilla powder and a teaspoon mildly de-oiled cocoa powder
  • You will also need:
    • a soup pot that holds 3 liters (for the whole of 3 packages plus supplementing ingredients).
    • a 3 liter, heat-resistant pudding bowl (place on a wet cloth to make sure) for cooling down the cooked pudding and mixing


Cooking Instructions for ‘Chococo Pudding’ (Dessert)

Per package of pudding powder (for 500 ml liquid)

  1. Mix the pudding powder with 100 ml cold water and 2 tablespoons of oat yogurt in a bowl. If you like, you can add a pinch of ground vanilla powder and a teaspoon of mildly de-oiled cocoa powder. Stir well until you have an even liquid.
  2. Pour 400 ml of boiling water from a kettle into a soup pot. Stir in the coconut oil and the coconut blossom sugar. Make sure the coconut oil has dissolved completely. Then, turn off the heat, take the pot from the stove, and place it on a heat resistant surface with a safe stand.
  3. Pour the dissolved pudding powder into the hot, oily water and stir well. Then, place the pot back on the stove and gently re-heat. Stir constantly until the pudding starts to thicken, but do not let burn or stick to the bottom of the pot (standard procedure, mind the cooking instructions on the package!). Then, turn off the heat again, take the pot from the stove, and place it back on the heat resistant surface. Stir well.
  4. Take a large glass or stoneware pudding bowl (must be heat resistant) and rinse it with cool water. Then, dry it roughly. Place the bowl completely and safely on a wet cloth. Now, pour the hot pudding into the bowl.
  5. Let the pudding cool to lukewarm, then add the coconut yogurt. Carefully fold so that both components mix, but do not stir too hard. It is okay if there are small bits of coconut yogurt left in the pudding (pepper corn size max.). Then, let the pudding cool down completely and store it in the fridge.

Side Notes:

  • It’s best to make the pudding a day ahead. You can prepare the soup with steps 1-3 in the morning or a couple of hours (max. 4 hours) before the packer’s lunch. Then, keep it open and covered with a colander (must cool and breathe, or it will turn sour).
  • We had to move a lot of heavy things from one storage space to another. But we had great help. A big THANK YOU to our wonderful helpers from the neighborhood! Hope to see you again soon.

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.