Teltow Turnip Soup With Pepper Crackers

Enjoying vegan food all year is super easy! Björn Moschinski's inspiring recipes from his book hier & jetzt vegan will also get your guests excited! Teltow Turnip Soup With Pepper Crackers is really a unique vegan dish that will warm you up during the winter months.


For the pepper crackers
  • 100 g linseeds
  • 100 ml water
  • 50 g almond ground
  • 2 tsp soy sauce e.g. Tamari
  • Cayenne pepper e.g.
  • salt
For the soup
  • 750 g white turnip
  • 3 potato
  • 2 shallot
  • 2 tsp argan oil
  • pepper e.g. lemon pepper
  • salt
  • 750 ml water
  • White pepper
  • 50 ml soy cream


  • Soak the flax seeds in water for about 2 hours so they swell.

  • In the meantime core the peppers, cut into large cubes and then mix finely in a blender or food processor with the swollen flaxseed, almonds and tamari soy sauce. Season with cayenne pepper and season with salt if necessary.

  • Spread the resulting mass on baking paper and allow to dry at 80° C for 3 hours in the oven.

  • Then flip and allow to dry for 3 hours leave until the crackers are crunchy. If necessary, break into pieces.

  • Peel and cut the potatoes and beets into cubes.

  • Peel and cut the shallots into small cubes.

  • Heat Argan oil in a saucepan and cook the beets and shallots in it until the shallots are translucent.

  • Take the diced potato, season with lemon pepper and salt and pour into the water.

  • Boil and simmer for 15-20 minutes.

  • Season the soup with white pepper and salt to taste and refine with the soy cream.

  • Serve with crackers.

Additional information

If you want to make raw crackers, reduces the oven temperature to 40° C and double the drying time. It is also advisable to have a special thermostat for your oven because the ovens usually produce varying results in different temperatures. Food dehydrators are great for making raw crackers.