Super Secret Online Cooking Society !

- 2 brearolls, soaked and squeezed out
- 2 tbsp potato starch
- 80g soft vegan butter
- 10 tbsp breadcrumbs
- 2 tsp baking powder
- 1 (or more) tsp granulated broth
- 2 pinches of nutmeg
- 1/2 bunch of parsley

(1) Mix and form into dumplings
(2) Let dumplings steep in some broth. When they float to the top, they're done.

- 1 large onion, chopped
- 4 red peppers, seeded and chopped
- 5 ml/1 tsp olive oil
- 3 garlic cloves, sliced
- 2 fresh red chilli, sliced
- 45 ml/3 tbsp tomato purée
- 1000 ml vegetable stock
- finely grated rind and juice of 1 lime
- salt and freshly ground black pepper
- shreds of lime rind, to garnish

(1) Cook the onion, garlic and peppers gently in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally, until just softened.

(2) Stir in the tomato purée and chili. Add half the stock, then bring to the boil. Cover and simmer for 10 minutes.

(3) Cool slightly, the puree in a food processor or blender. Return to the pan and add the remaining stock, the lime rind and juice and salt and pepper.

(4) Bring the soup back to the boil, then serve at once, with a few strips of lime rind scattered into each bowl.

Ingredients for 4 servings
- 1kg of tomatoes
- 3 onions
- 3 cloves of garlic
- 4 tbsp oil
- 750ml vegetable stock
- Salt and pepper
- 2 tbsp tomato paste
- 1 tbsp each: oregano, rosemary, thyme, parsley

(1) Cut the tomatoes crosswise with a sharp knife, pour boiling water over them and wait 10 minutes. Skin, remove greens and cut into small pieces.
(2) Finely chop onions and garlic, sauté in oil and add tomatoes after 3 minutes. Fry for 5 minutes while stirring and add vegetable stock.
(3) Add all the herbs and spices and simmer for 20 minutes. Stir in tomato paste and puree.
(4) If you like, add 100ml vegan cream and sprinkle the soup with fresh parsley or basil and a dash of balsamic vinegar at the end.

- 1 bunch of basil
- 2kg very ripe tomatoes
- 500 ml vegetable stock
- 1 tbsp (or more) black pepper corns
- 2 star anise
- 1 clove
- salt
- sugar
- white pepper
- 4 slices of ciabatta or baguette
- 80g butter
- 100g (or more) parmesan cheese

(1) The day before serving: Roughly dice tomatoes, shred basil (leaving a few leaves) and puree together with stock, spices, salt and sugar. Put into a colander lined with cheesecloth, let sit over night, collecting the essence of tomato in a pot (do not squeeze tomatoes).
(2) Next day: preheat oven to 220 degrees C. Heat essence of tomato in a pot, season with salt, pepper, sugar.
(3) Roast slices of bread in butter in a pan until golden. Salt bread and put in soup dishes.
(4) Grate parmesan cheese on slices on bread and let melt in oven (also works in the microwave - even though not as nicely).
(5) Pour in very hot essence of tomato and sprinkle with basil.