🧺 Ingredients (approx. 1.2 liters | 6 servings) 🧡🎃 1 Hokkaido pumpkin   (600 g used in this recipe) 🧅 1 onion 🧈 30 g butter 🍲 500 ml vegetable stock (fully cover the pumpkin in the pot) 🧄 1 clove of garlic 🧂 a pinch of salt ⚫ 3 whole black peppercorns 🌿 1 bay leaf 🥛 vegan cream (I use Vegan brands Rajo or Alpro rice cream) 🧮 Phenylalanine (Phe) Calculation - Hokkaido Soup approx. 1.2 liters | 5–6 servings) 📊 Clear overview – whole recipe Ingredient Amount Phe (mg)

🧺 Ingredients 🍅 Servings:  approx. 6 portions, total: 1.2 liters 800 g canned chopped tomatoes 1 medium onion  (approx. 100 g) 2-3 cloves garlic 2 tbsp olive oil 300–400 ml water 1 tsp honey 1 bay leaf dried oregano fresh basil  (a handful) fresh parsley salt and ground black pepper For serving (optional): parmesan cheese / PKU alternative fresh basil 🧮 Phenylalanine (Phe) Calculation 1 serving (200 ml): ➡️ approx. 90–95 mg Phe Ingredient Phe (mg) Tomatoes (800 g) 520 mg

🧺 Ingredients (approx. 1.1 l | 5 servings) 🥬 1 leek  – 200 g 🥔 Potatoes  – 200 g 🌿 Fennel  – 70 g 🍃 1 bay leaf ⚫ Black pepper 🧂 Salt   🍲 Vegetable stock  – 600–700 ml 🫒 Olive oil 🧈 Butter  – approx. 20 g 🥛 Vegan cream   (optional) 🌿 Fresh parsley  for garnish 💡 Note: The soup shown in the photo does not contain cream - after blending and tasting, I felt it didn’t need anything more.

🧺 Ingredients (approx. 1.6 l  | 5–6 servings ) 🟣 Red cabbage:  400 g 🥔 Potatoes:  100 g 🧅 Red onion:  approx. 100 g 🍋 Lemon juice:  approx. 2 tbsp 🍲 Vegetable stock:  1 l 🫒 / 🧈 Oil or butter  for sautéing the onion 🌿 A pinch of fennel seeds 🧂 Salt ⚫ Black pepper 🥛 Vegan cream:  optional 🧮 Phenylalanine (Phe) – Red Cabbage Soup (approx. 1.6 l  | 6–7 servings ) 📊 Clear overview – whole recipe Ingredient Amount Phe (mg) 🥬 Red cabbage 400 g 280 mg 🥔 Potatoes 100 g