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Nicolaï Fruit

Recipes

Pumpkin soup

Ingredients for 4 people

  • +/- 500 g pumpkin
  • 150 g apple
  • 2 carrots
  • 1 onion
  • 1 chilli pepper
  • 1 clove of garlic
  • 1 l water
  • 1 stock cube
  • 50 ml cream
  • pumpkin seed oil (optional)
  • olive oil
  • pepper
  • salt

Preparation

Chop the onion and cut the garlic and chilli pepper into pieces. Pour a dash of oil in a pan and fry the onion, garlic and chilli pepper.

Cut the pumpkin, apple and carrots into pieces. After about 5 minutes, add the pumpkin cubes, apple, carrot, cube of stock and water. Let the soup simmer for about 15-20 minutes.

Mix the soup. Stir in the cream and season to taste with salt and pepper. Divide the soup over plates or bowls and finish them with a lock of pumpkin seed oil or finely chopped pieces of apple.


 

Sweet potato soup

Ingredients for 4 people

  • +/- 500 g sweet potato
  • 1 apple
  • 3 carrots
  • 2 onions
  • 2 cloves of garlic
  • 1 chilli pepper
  • 1 l water
  • 1 stock cube
  • 100 ml of cream
  • sunflower oil
  • pepper
  • salt

Preparation

Peel and chop the onion and the garlic. Peel the sweet potato and grate the carrots, cut into cubes. Cut the chilli pepper.

Fry the onion, garlic and pepper in a dash of oil. Then add the sweet potato and carrit and stir-fry for five minutes. Add the stock and simmer for 20 minutes on a low heat.

Peel the apple. Add the apple after 20 minutes.

Puree the soup and add a dash of cream. Season with salt and pepper to taste.


 

Fennel soup

Ingredients for 4 people

  • 1 fennel bulb
  • 2 leeks
  • 1 onion
  • 2 potatoes
  • 1 clove of garlic
  • 1 l water
  • 1 stock cube
  • 250 ml cream
  • sunflower oil
  • pepper
  • salt

Preparation

Peel and chop the onion and the garlic. Peel the potatoes and cut them into pieces. Clean the fennel and cut it into strips (keep the green apart). Wash the leek and cut into rings.

Fry the onion and garlic glassy in some oil. Add the leeks, fennel and potatoes and fry them. Add the stock and bring to the boil. Let simmer gently for 25 minutes.

Mix the soup and stir in 200 ml of cream. Season with salt and pepper. Let it cook for a while.

Divide the soup over bowls or plates. Pour some cream on it or give it a twist of the pepper mill. Finish with the fennel green.


 

Tomato soup

Ingredients for 4 people

  • +/- 500 g tomatoes
  • 1 potato
  • 2 carrots
  • 1 leek
  • 1 onion
  • 1 chilli pepper
  • 1 clove of garlic
  • butter (or oil)
  • 1 tbsp tomato paste
  • 1 l water
  • 1 stock cube
  • pepper
  • salt

Preparation

Peel and chop the onion and the garlic. Cut the pepper. Peel the potatoes and cut them into pieces. Rinse the tomatoes and cut them into pieces. Wash the leek and cut into rings. Grate the carrots and cut them into pieces.

Fry the onion, garlic and the pepper glassy in some oil. Add the other vegetables. Let it simmer for a few minutes. Add the stock and bring to boil. Simmer for 15 minutes.

Finely mix the soup and stir in the tomato paste. Season with salt and pepper. Let it cook for a while.

Divide the soup over bowls or plates. Pour some cream on it or give it a twist of the pepper mill.


 

Parsnip soup

Ingredients for 4 people

  • Parsnips
  • Turnips
  • 1 onion
  • 1 carrot
  • 1 l water
  • 1 red pepper
  • Garlic clove
  • Pepper and salt
  • Olive oil
  • 1 stock cube
  • 50 ml of cream

Preparation

Heat the oil in a pot and stew the onion, garlic and red pepper with a pinch of salt until it is slightly translucent.

Peel the parsnips and turnips and cut into small pieces.

Add the other vegetables and stir fry for 5 minutes at low temperature.

Then add water with stock and simmer for another 15 minutes.

Puree the soup. Stir in the cream and season to taste with salt and pepper. Garnish with some thyme in the plate.


 

Julienne soup

Ingredients for 4 people

  • Leeks
  • Celery
  • Onion
  • Carrot
  • 1 l water
  • 1 red pepper
  • Garlic clove
  • Pepper and salt
  • Olive oil
  • 1 stock cube

Preparation

Heat the oil in a pot and stew the onion, garlic and red pepper with a pinch of salt until it is slightly translucent.

Cut the leeks, celery and carrot in fine julienne, matches of 3 to 4 cm long.

Stir fry for 5 minutes at low temperature.

Then add water with stock and simmer for another 15 minutes.

Season them with salt and pepper.


 

Jerusalem artichoke soup

Ingredients for 4 people

  • Jerusalem artichoke
  • Parsnip
  • Onion
  • Carrot
  • Leek
  • 1 l water
  • 1 chili pepper
  • Garlic clove
  • Pepper and salt
  • Olive oil
  • 1 stock cube

Preparation

Chop the onion and cut the garlic and chili pepper into pieces. Pour a dash of oil in a pan and fry the onion, garlic and chili pepper.

Peel the Jerusalem artichoke, parsnip and carrot. Cut all vegetables into pieces and stew them in some butter. After about 5 minutes you add the vegetables to a liter of water with some stock. Let the soup boil for about 15-20 minutes, until the Jerusalem artichoke and parsnip are soft.

Puree the soup. Season them with salt and pepper. Divide the soup over plates or bowls and finish with a dash of olive oil or chives.


 

Need advice?

At Nicolaï Fruit, we like to put our expertise and experience at the service of our growers and customers.

If you would like more information about our services or products, or would you like to work with us, then please do not hesitate to contact us and we will arrange a meeting soon!

info@nicolaifruit.be + 32 (0)11 69 55 55