Recipes for Mother's Day from the VIVAMAYR "Veggie Stars" cookbook

Preparation

Peel and cut up the potatoes. Boil in about 1 litre of water to which rock salt and bay leaves have been added until soft (takes around 30 minutes). In the meantime, separate the broccoli florets from the stalk. Peel and cut up the stalk and add to the potatoes to cook. Cook the wild broccoli in the steam cooker until still firm to the bite. Break up the broccoli florets and put in with the potatoes for the final 5 minutes. Remove the bay leaves. Use a hand blender to create a creamy mixture from the potatoes, broccoli, cooking water, basil, blue fenugreek, hyssop and cream. Break the wild broccoli into mouth-sized bites to be served in the soup. Drizzle the soup with flax seed oil.

Preparation

Cut the chicken into bite-sized pieces. Peel and cut up the carrots. Cut the asparagus into pieces. Boil each of the asparagus, carrots, broccoli and rice noodles separately in salted water until still form to the bite. Heat up the stock together with the ginger, soy sauce, barley miso and cleaned herb mushrooms in a large pot (do not allow to boil). Arrange the meat, asparagus, broccoli, noodles and carrots in soup bowls. Pour oven the hot broth and then heat through in the oven for 5 minutes at 100°C.
In the meantime, soft boil the quail’s eggs (takes around 3 minutes). Refresh, shell and halve. Top the soup with an egg and the cress, scatter with sesame.