Wünsch Dir Mahl Organic Soups
What’s the difference between a soup and a hotpot? ”Soup is thinner“ most people would say. For packet soup that’s probably right, but the difference lies in the preparation. It is quite easy though. Because the name says it all: For a hotpot everything is cooked in one pot. The times when it was necessary to cook peas, beans, lentils, carrots, potatoes and other delicious local vegetables in one single pot have been over for quite a while. For many hundreds of years, actually. It was the era when there were no stoves, but open fires. Over the fire there hung a single pot in which the individual ingredients were cooked together. Up to now the most famous and certainly most delicious hotpots include lentil soup, pea soup or kettle goulash. Cooking a soup today is easier. The different ingredients can be prepared individually in separate pots and pans and then only need to be heated up together briefly at the end. This way, the varying cooking times of the respective ingredients can be taken into account exactly. Someone who likes to prepare a fresh soup at home knows how much work it is. Of course you willingly accept this. Because you know for sure what ingredients were used and where they came from. And ultimately it tastes really great.
Nothing can replace the preparation of a good meal at home. Unfortunately, however, often there is a lack of time and quiet to do so. Since summer 2009 André Riediger and Moritz Timm, thus, have been producing soups and hotpots in glasses at their soup factory. Consistently organic and delicious like home-cooked. The kitchen of the duo is located in the city of Müncheberg deep in the East of Brandenburg. In picturesque nature between green fields, farms and vegetable plantations, the two cook delicious soups for different tastes with their employees. One thing is certain: Everyone knows the ingredients. There are no terms that you have to look up. Because additives, flavor enhancers or preservatives will definitely not be put into a glass. The soups are preserved exclusively by the heating process during the canning. Today most organic market customers know the high quality and the pleasant taste of the soups by Wünsch Dir Mahl. The very first soup was a hearty pot of fresh summer vegetables for which the two got a lot of praise. But the soup cooks wanted to produce organic soups with more exotic recipes. Today, the Organic Red Lentil Soup with curry and coconut is the most popular product from Wünsch Dir Mahl. Local vegetables are combined with spices and fruits from distant countries. Thus, the classic Organic Carrot Soup, for example, gets a surprisingly pleasant exotic taste with coconut and orange, the Organic Chickpeas Soup is rounded off orientally with curry and coconut and the Organic Potato Soup with ginger, coconut milk and cinnamon is a Caribbean highlight. You don’t need meat, bacon and sausages for a really good vegetable soup anyway. Hence, the soups are also vegan. A 650-g glass is enough for two people as a starter or for one hungry person as a full meal. The homemade soups taste as good as home-cooked. But they are prepared faster. It is very simple: Heat up the soup, cut fresh bread, maybe add the rice from the previous day and then start eating and enjoy. Just have your soup home-cooked!
