Categories: Lunch

4 Simple Lunch Recipes

Parsley Root Soup With Cauliflower And Stremel Salmon

Portion: 4

Preparation time: X


  • 200 g parsley root cleaned
  • 400 grams of cauliflower
  • 2 shallots
  • 2 teaspoons coconut oil for frying
  • 1200ml of water
  • 2 bouillon cubes (organic)
  • 200 g sour cream (10% fat) or switch to coconut milk
  • Chopped some parsley
  • 200g smoked salmon


1. Cut the peeled parsley root and the cleaned cauliflower into small pieces. Peel and finely dice the shallot.

2. Heat the coconut oil and briefly sauté the vegetables in it. Pour in the water and add the bouillon cube. Simmer with the lid closed for 15 minutes until the vegetables are cooked.

3. Remove the pot from the stove and finely puree the vegetables. Mix in the sour cream or coconut milk with the hand blender.

4. Serve the soup and decorate with the chopped parsley.

5. Cut the salmon into small pieces and serve with the soup.

Loach goulash

Portion: 2

Preparation time: 40 minutes


  • 3 onions
  • 1 clove of garlic
  • 200 g peppers, red
  • 2 tbsp olive oil
  • 1 tbsp paprika powder, hot as a rose
  • 1 tbsp paprika powder, sweet
  • 175 ml vegetable stock
  • 75 ml soy cream
  • 1 lemon
  • Salt
  • pepper
  • 350 g loach fillet or alternatively zander fillet
  • 3 sprigs of parsley


1. Peel and finely dice the onion. Also peel and chop the garlic.

2. Divide the peppers into four, remove the seeds, wash and dice.

3. Put oil in a saucepan and sauté onion and garlic in it.

4. Add the peppers to the pot and sauté.

5. Scatter over the paprika powder and deglaze with the vegetable broth.

6. Stir in the soy cream and simmer over low heat.

7. Rinse the lemon with hot water and grate the zest. Halve and squeeze out the juice.

8. Add the zest to the sauce.

9. Cut the fish into pieces (about 2 cm in size). Season with pepper then add to the pot. Continue cooking for about 8 minutes.

10. Wash the parsley, drain, pluck off the leaves and chop finely. Refine the fish goulash with salt, pepper and lemon juice, arrange and garnish with the parsley.

Rosemary – radishes

Portion: 2

Preparation time: X


  • 6 cups halved radishes
  • 4 tsp sea salt
  • Some black pepper
  • 6 sprigs of fresh organic rosemary
  • 6 tbsp olive oil


1. Preheat oven to 220 degrees.

2. Remove the radish stems and remove the leaves from the stems. Wash everything and set aside.

3. Halve or quarter the radishes (depending on their size).

4. In a mortar and pestle, grind 2 teaspoons of sea salt together with the pepper and rosemary.

5. Drizzle 4 tablespoons of olive oil, rosemary, salt and pepper over the radishes. Place the mixture on a baking sheet with parchment paper. Bake in the oven at approx. 220 degrees for 30 – 35 minutes until the radishes are browned and crispy.

6. Heat 2 tablespoons of olive oil in a large pan over medium-high heat and add the radishes and the leaves to the pan, sprinkle with 2 teaspoons of salt and sauté briefly.

Roasted Fennel And Sugar Snap Peas Salad

Portion: 4

Preparation time: X


  • 500 g fresh fennel
  • 3 tbsp olive oil
  • sea-salt
  • ground pepper
  • 1 lemon
  • 2 tbsp sunflower seeds or pumpkin seeds, toasted
  • 150 g snow peas


1. Preheat the oven to 220 degrees.

2. Cut the fennel into small pieces and arrange in a casserole dish. Drizzle with olive oil then season with pepper and salt.

3. Halve the lemon then squeeze out the juice.

4. Cut the lemon zest into thin wedges and wrap it around the fennel. Lemon baked in the oven gives a great taste.

5. Bake in the oven for 20-30 minutes or until the fennel has turned a nice golden color.

6. While the fennel is baking, place the pumpkin seeds in a dry skillet and toast them over medium-high heat for a few minutes, until browned.

7. Mix the roasted fennel with the raw, chopped sugar snap peas and the dry roasted pumpkin seeds.

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