Potato and vegetable soup with salmon and coconut milk and a few thoughts on frozen products

I actually hardly ever watch TV. Sure, I'm a total serial junkie and can easily sit on a rainy November Sunday all day long in front of the flicker box and watching one episode after another of my favorite series. But normal television drives me crazy. Always the same, always funny characters and so I usually turn on only for the Sunday crime scene or a very bad trash TV show with my #trashsisters on Twitter.

Sometimes, but also very interesting programs and if I think and do it, I like to watch " hard but fair " with Frank Plasberg in the first. There are always very exciting people as guests and it is sometimes discussed heated. A few weeks ago I managed to turn it on again and it was about the topic "food from the chest". The link leads to the media library, because you can watch the program again. Overall, the topic is incredibly exciting. And just as I recently wrote about discounting ( yes, I also shop at discount stores! ), there is now my mustard for frozen food (Yes! also buy frozen food!) .

Of course, one quickly associates frozen pizzas and fish fingers with one another Frozen food thinks. And yes, I have from time to time a frozen pizza for acute culinary disdain in the freezer. Mainly there are beans, peas, raspberries, blueberries, spinach and fish. Just things that I like to eat, but have only a short season in the year. Or where the origin can be problematic or where I do not care about the delivery or the transport. I buy it all in organic quality, for example in my regular Rewe, but also in the organic supermarket.

Most of all I still like it regionally and Seasonal, but also it loses fresh fruit and vegetables quickly to nutrients. However, for sale as a TK product, the items are freshly frozen from the field. This leaves a large part of nutrients preserved and the food remains fresh and crisp. This topic was also discussed controversially in hard but fair . For the freshness of these foods, there are also some studies that you can look at online *. They were developed in cooperation between the University of Hamburg and the German Deep-Freeze Institute, whose managing director Sabine Eichner was also involved in the said program. It confirms that I continue to buy frozen frozen vegetables and certified and certified fish. It is important, of course, that the cold chain is not interrupted and things are stored properly.
There are also many tips and advice on the pages of the German frozen foods institute *.

Incidentally, I am also a huge fan of vacuuming - if I have opened packs but do not use them directly, I either pack them into containers that are easy to close and freeze, or vacuum seal and seal them. This will prevent freezer burns and save even more space.

One of my favorite autumn recipes is a quick soup that's great for closing time. For this I use frozen peas and sustainably caught, also frozen salmon. The rest you have worried quickly or maybe at home anyway.125 g (slowly thawed)
1 tin unsweetened coconut milk (about 400 ml)
1-2 tl red Thai curry paste (optional)
200 g frozen peas, extra fine
olive oil for steaming
Sea salt, freshly ground black pepper and a few drops of lime juice and a few drops of fish sauce (from the Asian market)
smooth parsley, chopped

Preparation onion and garlic and finely chop.
Peel potatoes and carrots and cut into even cubes of about 0.5-1 cm.

Heat some olive oil in a large saucepan gently sauté the onion and garlic cubes over medium heat.
Add the potato and carrot cubes, fry them all over and deglaze them with the vegetable stock.
Let the vegetables simmer gently for about 12 minutes at low temperature. the salmon fillet dry and cut into even pieces about 2 cm long. Add the salmon with the coconut milk, the curry paste (if you want something spicy) and the frozen peas to the soup. Boil it again, then switch back the temperature and let the salmon and peas soak in it for about 5-7 minutes until they do not.

Season the soup with salt, pepper, lime juice and fish sauce and mince with the chopped Serve parsley hot.

After cooling, you can also put it in a tightly closed container and put it in the refrigerator. It still tastes very good the next day warmed up.

This article was created in cooperation with and with the kind support of the German Frozen Food Institute. However, my opinion on frozen foods was not affected. Also the recipe comes from me.