Recipes

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MOCKTAIL Gingerbeer with Soof lemon, mint & apple

  • Serving: 4 glasses
  • Preparation: 5 minutes
  • Prep: 24 hours

INGREDIENTS

  • 1 liter boiled water
  • 100 ml Soof lemon mint
  • 1 lemon
  • Big piece of ginger
  • Half a tablespoon of cloves

PREPARATION

1.Cut the ginger in pieces and put them in a blender. Add 100 ml water to the ginger and blend.

2.Put the blended ginger in a bowl and add 1 liter boiled water as well as half a tablespoon of cloves. Put the bowl in the fridge and let it cool for 1 or 2 days. The spicier you want the taste of the ginger, the longer you have to let it stay in the fridge.

3.When the ginger is soaked in to your taste, strain the mixture.

4.Squeeze the lemon into the gingerbeer along with 100 ml Soof lemon mint. Stir the entire mix and enjoy!

Tip:  Add some fresh pineapple pieces to elevate the taste!

COCKTAIL Watermelon margarita with Soof lemon mint

  • Serving: 4 glasses
  • Preparation: 10 minutes

INGREDIENTS

  • 4 shots Tequila (100 ml)
  • Small watermelon
  • Lime
  • 80 ml Soof lemon mint
  • Sea salt

PREPARATIONS

1.Peel the skin off of the watermelon and cut the watermelon pulp into pieces. Blend the watermelon pieces until you have a smooth substance.

2.Grab a glass and rub a piece of lime against the edge of the glass. Sprinkle salt onto a plate and dip the edge of the glass into the salt to create a salty edge.

3.Fill the glass with ice cubes. Add a dash of Soof lemon mint into the glass (20 ml) and pour a shot of tequila (25 ml) in as well. Squeeze the juice of half of a lime into the glass and fill the rest with the watermelon juice.

Tip:  Do you like it less sweet? Replace a portion of the watermelon juice with sparkling water

SWEET Soof lemon mint granita

  • Serving: 4 glasses
  • Preparations: 5 minutes
  • Prep: 3 hours

INGREDIENTS

  • 100 ml Soof lemon mint
  • 900 ml water

PREPARATIONS

1.Add the Soof lemon mint with water into a carafe.

2.Pour the lemonade into a small container and put the container into the freezer without a lid for about 3 hours.

3.Scoop the granita every 30 minutes with a fork to break the ice crystals.

4.The granita is done when the lemonade is completely frozen and when the structure looks like a slush puppy.

SAVORY sticky green beans with Soof lemon mint

  • Serving: 4
  • Preparations: 15 minutes

INGREDIENTS

  • 700 g green beans
  • 50 ml Soof lemon mint
  • 6 cloves garlic
  • 1 teaspoon flour
  • Chili flakes
  • Sesame seeds
  • 2 tablespoons water
  • Pepper and salt

PREPARATIONS

1.Blanch the green beans for 3 minutes in boiling hot water. Drain the green beans in a strainer and rinse them in cold water until they’re lukewarm.

2.Cut the garlic cloves into thin slices. Add the garlic slices and the green beans into a frying pan with olive oil and cook them for 5 minutes.

3.Mix the flour, water and Soof lemon mint in a bowl with a fork until there are no lumps of flour left. Add the mixture into the frying pan with the green beans and stir until the sauce becomes thicker. Blend the green beans well until they all have a layer of sauce and are sticky.

4.Sprinkle the green beans with sesame seeds and chili flakes and add salt and pepper to your taste.

Tip:  Add some fresh pineapple pieces to elevate the taste!

 

MOCKTAIL iced tea with coconut milk and Soof carrot ginger

  • Serving: 4 glasses
  • Preparation: 5 minutes
  • Prep: 2 hours

INGREDIENTS

  • 2 bags of rooibos tea
  • 1 liter hot boiled water
  • 300 ml coconut milk
  • 80 ml Soof carrot ginger
  • A piece of star anise
  • Ice cubes

PREPARATIONS

1.Make a liter of rooibos tea with 2 tea bags and add a piece of star anise to the tea. Let it cool for 2 hours.

2.Fill a large glass with ice cubes and add 20 ml Soof carrot ginger to it.

3.Fill the glass for 2/3e  with the rooibos tea. At last, add coconut milk to the rooibos tea.

4.Stir everything well and your mocktail is done!

Tip:  Garnish with a slice of ginger

 

40/5000 COCKTAIL gin tonic with Soof lemon mint
  • Serving: 4 glasses
  • Preparations: 5 minutes

INGREDIENTS

450 ml tonic
4 shots of gin (200 ml)
8 slices of lemon
bunch of mint
60 ml Soof lemon mint

PREPARATIONS

  1. Fill each glass with ice and pour a shot of the gin into it.
  2. Pour 15 ml of Soof lemon mint into each glass and top with tonic.
  3. Add two slices of lemon and a sprig of mint to garnish
COCKTAIL shandy with Soof carrot ginger

  • Serving: 4 glasses
  • Preparations: 15 minutes

INGREDIENTS

  • 1 liter grapefruit juice (juice of 14 grapefruits)
  • 2 blond beers
  • 4 teaspoons sushi ginger
  • 100 ml Soof carrot ginger
  • Ice cubes

PREPARATIONS

1.Press the 14 grapefruits until they become a juice and pour the juice into a carafe.

2.Cut two teaspoons of the sushi ginger into pieces and add these to the grapefruit juice. Also add a teaspoon of the sushi ginger juice.

3.Fill the glass with ice cubes and 1/3e  with blond beer.

4.Add a dash of Soof carrot ginger syrup into the glass and fill the rest with the grapefruit juice. Stir well and serve!

Tip: If you dont’t have much time, you could also buy grapefruit juice instead of making it yourself

SWEET apple pie with carrot and ginger

  • Serving: 8 slices
  • Preparation: 80 minutes

INGREDIENTS

Dough

  • 160 g patent flour
  • 120 g butter
  • 1 teaspoon bio cane sugar
  • ½ teaspoon salt

Filling

  • 5 fresh-sour apples (jonagold, goudreinet)
  • 100 ml Soof carrot ginger
  • Juice of 1 lemon
  • 2 cm fresh ginger
  • 1 tablespoon bio cane sugar
  • ½ teaspoon salt
  • 1 egg

PREPARATIONS

1) Cut the apples with the peel still on in pieces. Cut the ginger in thin slices and add it together with the apple pieces.

2) Mix the apples and ginger with the lemon juice, cane sugar, salt and Soof carrot ginger syrup into a bowl. Cover the bowl and let the mix absorb in the fridge.

3) Mix the patent flour, cane sugar and salt together in a bowl with a spoon. Cut the cold butter in smaller pieces and mix it with the flourmix until it’s a nice substance.

4) Pinch every piece of butter flat with your fingers and mix it again with the flour.

5) When the butter is covered nicely, put the mixture and flour on a flat surface so you can start rolling out the dough. Roll until you have a flat piece of dough, it’s not holding together yet! Fold in half and roll it out again. Continue doing so until you have a nice piece of dough and let the dough chill in the fridge for 30 minutes.

6) Preheat the oven to 200 degrees.

7) Take the dough out of the fridge. Roll it out and cover the buttered cake tin with the dough.

8) Take the apple mix out of the fridge and remove the ginger out of the bowl with apples. Drain the apple mix in a strainer.

9) Put the apple pieces in the cake tin with dough.

10) Cut your leftover dough into even strips and weave a lattice pie crust top. Coat the strips with a beaten egg for a beautiful golden brown color.

11) Bake the pie in 55 minutes until the pie has a nice golden brown color. Check now and then if the pie doesn’t bake too quickly.

SAVORY Soof carrot ginger pumpkin out of the oven with kale pesto

  • Serving: 4
  • Preparation: 25 minutes

INGREDIENTS

  • 1 butternut pumpkin
  • Two handful of kale
  • 3 green jalapenos
  • 3 tomatoes
  • 1 red onion
  • 3 cloves garlic
  • Fresh coriander
  • Two handful pumpkin seeds
  • 4 tablespoons red wine vinegar
  • 2 tablespoons Soof carrot ginger
  • Olive oil
  • Paprika powder
  • Salt and pepper
  • Cup of water

PREPARATIONS

1.Roast the jalapenos on open fire.

2.Cut the onion in small cubes and the garlic as little as possible. Pour a thin layer of olive oil into a pan and cook the onion and garlic.

3.Add the sliced tomatoes and a cup of water to the onion and garlic. After 3 minutes, add the kale and cook everything briefly.

4.Scoop the mix into a blender and leave the liquid in the pan. Add some coriander, Soof carrot ginger, red wine vinegar, pumpkin seeds and jalapenos into the blender. Blend everything into a thick pesto. Taste the pesto and add salt and/or pepper if necessary.

5.Preheat the oven to 200 degrees.

6.Season the butternut pumpkin with paprika powder, salt and pepper. Put the seasoned butternut pumpkin in an oven dish and sprinkle it with olive oil.

7.Put the oven dish in the oven for about 20 minutes until the butternut pumpkin becomes nicely dark colored. Serve the butternut pumpkin with the pesto, coriander, pumpkin seeds and sprinkle a little bit of the Soof syrup onto the plate.

COCKTAIL carrot shrub
PORTIONS: 1 glass
PREPARATION: 5 minutes

INGREDIENTS

22 ml Soof carrot ginger
328 ml sparkling water (perfect serve 350 ml)
1 tbsp white wine vinegar (1 tbsp)
handful of berries
ice cubes

PREPARATIONS

  1. Fill a large glass with ice.
  2. Make a perfect serve of 350 ml and add it to the glass.
  3. Add a tablespoon of white wine vinegar and stir.
  4. Garnish with a handful of blueberries
MOCKTAIL green iced tea with Soof blueberry lavender

  • Serving: 4 glasses
  • Preparation: 10 minutes
  • Prep: 60 minutes

INGREDIENTS

  • 4 tea bags of green tea
  • 4 sprigs of thyme
  • Handful of blueberries
  • 88 ml Soof blueberry lavender (perfect serve lemonade)
  • 1 liter water
  • Ice cubes

PREPARATIONS

1.Pour 1 liter hot boiled water into a carafe and add the 4 green tea tea bags.

2.When the tea is absorbed well (takes about an hour), place the carafe in the fridge and let it cool for a whole night.

3.Add Soof blueberry lavender syrup and the 4 sprigs of thyme to the cold tea and stir well.

4.Serve the tea in a glass filled with ice cubes. Garnish the glass with a sprig of thyme and blueberries. Enjoy!

COCKTAIL gin tonic with Soof blueberry lavender

  • Serving: 4 glasses
  • Preparations: 5 minutes

INGREDIENTS

  • 450 ml tonic water
  • 4 shots of gin (200 ml)
  • Two handful of pomegranate seeds
  • 60 ml Soof blueberry lavender

PREPARATIONS

1.Fill every glass with ice cubes and pour a shot of gin into the glass.

2.Pour 15 ml Soof blueberry lavender into every glass and also pour in the tonic water.

3.For garnish add pomegranate seeds and stir well.

SWEET coconut yoghurt with Soof blueberry and lavender

  • Serving: 1 bowl
  • Preparation: 5 minutes

INGREDIENTS

  • Coconut yoghurt (Abbot Kinneys)
  • Handful of sliced almonds
  • Handful of blueberries or other preferred fruit(s)
  • Soof blueberry lavender

 PREPARATIONS

1.Bake the sliced almonds in a pan until they’re lightly colored.

2.Add the coconut yoghurt into a bowl. Place your finger over the top of the bottle of Soof so that a little amount of syrup comes out. Pour the syrup over the yoghurt.

3.Garnish the yoghurt with a handful of blueberries (or other preferred fruits) and the roasted sliced almonds.

Tip:  Add some fresh nuts to the yoghurt for a nice bite

SAVORY beetroot salad with Soof dressing

  • Serving: 2 bowls
  • Preparation: 15 minutes
  • Prep: 30 minutes

INGREDIENTS

  • 6 beetroots (red and yellow)
  • 2 chioggia beets
  • A bag of mixed salad
  • 80 g goat cheese in slices
  • 1 teaspoon mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons Soof blueberry lavender
  • 1 tablespoon olive oil
  • Handful of walnuts

PREPARATIONS

1.Slice the raw chioggia beets with a peeler in neat thin slices.

2.Cook the red and yellow beets for 30 minutes until they’re well-done. Rinse them with cold water and peel the skin off with your hands. Cut the beets in nice parts and let them cool.

3.Mix the olive oil, Soof blueberry lavender, red wine vinegar and mustard in a small bowl until you get a vinaigrette.

4.Add the salad into a salad bowl and mix it with the vinaigrette to your taste. Finish it with the red and yellow beets, chioggia beets, crumbled goat cheese and walnuts!

Tip: Rub your hands in with olive oil before you peel off the beet skin so your hands won’t get dirty

COCKTAIL blueberry shrub
PORTIONS: 1 glass
PREPARATION: 5 minutes

INGREDIENTS

  • 22 ml Soof lavender blueberry
  • 328 ml sparkling water (perfect serve 350 ml)
  • 1 tbsp apple vinegar (15 ml)
  • lime slice
  • ice cubes

PREPARATIONS

  1. Fill a large glass with ice.
  2. Make a glass of perfect serve of 350 ml and add it to the glass.
  3. Add a tablespoon of apple vinegar and stir.
  4. Garnish with a slice of lime
COCKTAIL gin tonic with Soof blueberry lavender

PORTIONS: 4 glasses
PREPARATION: 5 minutes

INGREDIENTS

  • 450 ml tonic
  • 4 shots of gin (200 ml)
  • Bowl of blueberries
  • bunch of mint
  • 60 ml Soof blueberry lavender

PREPARATIONS

  1. Thread 7/8 blueberries on a stick and place it in the freezer for two hours.
  2. Fill each glass with ice and pour a shot of the gin into it.
  3. Pour 15 ml of Soof blueberry lavender to each glass and top with tonic.
  4. Add some mint leaves to garnish
WARM warm oat milk with Soof

  • Serving: 1 glass
  • Preparation: 5 minutes

INGREDIENTS

  • 250 ml oat milk
  • 15 ml Soof sweet potato cinnamon
  • Pinch of cinnamon

PREPARATIONS

1.Heat up the oat milk in a small pan or in the microwave. Make sure it doesn’t cook.

2.Add the Soof sweet potato cinnanom syrup to the oat milk and stir.

3.Pour the oat milk in a mug and finish it with a pinch of cinnamon. Enjoy!

Tip: Garnish with a cinnamon stick and/or star anise for a nice winter taste

COCKTAIL rooibos rum with Soof sweet potato and cinnamon

  • Serving: 4 glasses
  • Preparations: 10 minutes
  • Prep: 60 minutes

INGREDIENTS

  • 4 tea bags of rooibos tea
  • 4 shots of dark rum (120 ml)
  • 80 ml Soof sweet potato and cinnamon
  • Orange
  • 8 cloves
  • Ice cubes

PREPARATIONS

1.Make 4 glasses of rooibos tea and let it cool for an hour.

2.Scrape a slice of an orange with a peeler and cut it in nice strips.

3.Fill a glass with ice cubes and pour 20 ml of Soof sweet potato cinnamon and a shot of dark rum into the glass.

4.Fill the glass with the rooibos tea and garnish with the orange strips and 2 cloves.

SWEET baked oatmeal with Soof sweet potato and cinnamon

  • Serving: 8
  • Preparation: 60 minutes

INGREDIENTS

  • 300 g oatmeal
  • 160 g nuts of your choice
  • 80 g sliced almonds
  • 40 g sunflower seeds
  • 40 g coconut chips
  • 1 egg
  • 800 ml oat milk (or another plantbased milk)
  • 200 ml Soof sweet potato cinnamon
  • 1,5 teaspoon grinded kardemom
  • 1 teaspoon cinnamon

PREPARATIONS

1.Preheat the oven to 175 degrees.

2.Beat the egg in a large bowl. Pour the Soof sweet potato and cinnamon and oat milk into the beaten egg mixture and stir everything well.

3.Mix all the other ingredients together and add to the oat milk mix. Scoop the mixture together and taste it. Add more spices and/or nuts if necessary.

4.Pour the mixture into an oven dish and garnish it with extra nuts and coconut chips.

5.Bake the oatmeal mixture for 35-40 minutes in the oven until the oatmeal turns into a nice golden brown color.

Tip: Serve with coconut yoghurt and fresh fruits for a healthy  and nutritious breakfast.

SAVORY sweet potato with harissa, tomatos and black lentils

  • Serving: 4
  • Preparation: 35 minutes
  • Prep: 30 minutes

INGREDIENTS

  • 250 g black beluga lentils
  • 2 large sweet potatoes
  • 250 g cherry tomatoes
  • 2 tablespoons Soof sweet potato cinnamon
  • 2 tablespoons harissa
  • 3 tablespoons red wine vinegar
  • ½ teaspoons grinded coriander powder
  • Chopped parsley
  • Olive oil
  • Pepper
  • 1 teaspoon salt

PREPARATIONS

1.Boil 500 ml water and add 1 teaspoon salt. Add the lentils and cook them for about 25 minutes. Drain the lentils and let them cool.

2.Preheat the oven to 180 degrees. Rinse the sweet potatoes well and cut them into slices.

3.Cut the cherry tomatoes in half and add them along with the sweet potatoes into an oven dish.

4.Mix the coriander powder, 1 tablespoon Soof sweet potato cinnamon, a dash of olive oil, 1 tablespoon harissa, salt and pepper to your taste in a small bowl. Divide the mixture over the sweet potatoes and the cherry tomatoes. Bake for around 25 minutes until the cherry tomatoes are cracked and the sweet potatoes are golden brown.

5.Add the red wine vinegar, 1 tablespoon Soof sweet potato cinnamon and 1 tablespoon harissa into a bowl. Mix everything together until it becomes a vinaigrette. Add salt to your taste.

6.Mix half of the vinaigrette with the lentils and save the other half to sprinkle over the dish.

7.Scoop some of the lentils onto a plate and put the sweet potatoes and the cherry tomatoes over it. Sprinkle the leftover vinaigrette over the dish and garnish with some chopped parsley.

SWEET stewed pear pie with Soof

INGREDIENTS

Pie crust

  • Oatmeal 130 gram
  • 70 gram butter room temperature
  • 25 gram sukrin sugar or steviala kristal sweet
  • 1 egg
  • 2 teaspoons cinnamon
  • Pinch of salt
  • Pinch of baking soda

For the pudding

  • 3 egg yolks
    • 450 ml milk
    • Vanilla stick
    • 75 gram Sukrin/steviala sugar
    • 45 gram maïzena
    •  

    Topping

    • Stewed pears
    • Cinnamon stick
    • Star anis
    • Orange
    • Soof lemonade
    • Almond chips

PREPARATIONS

The stewedpears

1.The easiest way is to prepare your stewed pears one day beforehand.

2.Peel the pears and put them in a large pan.

3.Add a dash of Soof lemonade and fill the redt of the pan with water until the pears are completely under water.

4.Add star anise,, the cinnamon stick and the peel of an orange to the pan (peel the orange carefully with a peeler so that the white parts of the orange don’t come off)

5.Cook the pears for about 2 to 3 hours and let them chill in the fridge.

The pie

1.We’re starting with the preparations of the pudding, because it will have to cool down.

2.Mix the egg yolks with the sugar,  50 ml of the milk and the maïzena in a bowl.

3.Cut the vanilla stick open with a sharp knife, scrape out the marrow and add it to the milk. You can also add the vanilla stick to the milk. Heat up the milk and remove the vanilla stick when the milk starts cooking.

4.Add a little bit of the milk to the egg mixture with a big spoon. Add 1 spoon and stir well. Add another spoon, stir well and add the egg mixture to the milk and keep stirring it well on low fire.

5.When the pudding is thick enough, pour it in a bowl and cover it with kitchen foil. Let the pudding chill in the fridge.

The pie crust

1.Cut the butter into small pieces and add it to the oatmeal, sugar, salt, cinnamon and baking soda. Add the egg as well and knead everything until it becomes one piece of dough.

2.Put the dough in the fridge for 10 minutes. Meanwhile, put some baking paper into your cake tin.

3.Put the dough in the cake tin. Bake the pie crust for 30 minutes in a preheated oven (180-200 degrees) and let it chill well. When the pie crust has cooled down completely, you can start dividing the pudding across the pie crust.

4.Cut the pears in pieces and divide them over the pie. Garnish with some almond chips and your pie is finished!