MY ARCTIC SOUP - GREEN LENTILS, CELERY AND GINGER

The Lyngen Outdoor Center (www.lyngen-outdoor.com) is located in the renovated buildings of a former fish factory on the island of Uløya, 500 km beyond the Arctic Circle. A dream resort for fan of skiing and unspoiled mountains. It's a place where all shades of grey meet, creating an unusual and mysterious image. You look into the clear waters of the fjord and think: Is it really still planet Earth?

Veganism in the Arctic?

Being a vegan in an arctic area is strange and unnatural. Access to fresh vegetables and fruits is limited, especially if you are a resident of the island. For groceries and other shopping, you need to go to the mainland, and due to weather conditions, this is not always possible. The sea - capricious and demanding, feeds you.

Hence I appreciated the basket full of vegetables even more, from which I could prepare a green lentil soup with celery and ginger.

Thanks to:

Maciej (who went out of his way to feed us) for the inspiration. 

Basia, Martyna and Marcin for their support and help in making the video.

The owner of the Center - Artur Paszczak for the opportunity to stay in this epic scenery. 

We will be back there :)

Ingredients:

(for ten person)

• 2 tablespoon of olive oil
• 5 cm of fresh ginger
• 1 onion
• 2 cloves of garlic
• chili pepper
• 1 cup of diced red pepper
• 1 cup of diced celery
• salt, pepper, marjoram, paprika powder, turmeric
• 1 1/2 water (boiling water)
• 2 carrots
• 1 parsley
• 1/4 celery root
• 1/2 cup of green lentils
• 400 g canned tomatoes
• 4 tablespoons of tomato paste
• 250 ml of oat cream
• parsley / coriander
• lime
• fresh chili pepper
• croutons

Instructions:

1. In a pot, in olive oil, fry chopped onion, garlic, ginger and chili.
2. Add red pepper and celery.
3. Season with salt, marjoram, turmeric and pepper. Stir and cook for a while.
4. Pour boiling water and add stark vegetables: carrots, parsley and celery root.
5. Rinse the lentils and add to the pot.
6. Cook for about 20 minutes.
7. Add canned tomatoes and tomato paste. Cook for 10 minutes.
8. Season with salt and pepper.
9. Pour the cream and bring to a boil.
10. Serve with croutons, parsley / coriander, fresh chili and lime.