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FOOD

THE HEARTY ARKET SOUP

Recipe Hummus makes for a great spread, dip and – a soup base. This less-known variation is a quick way to compose a warming and comforting dish, ideal for the autumn and winter season. Choose your favourite seasonal heroes and toppings to make it complete.

In the winter months, try it with roasted carrots with spicy and tangy za’atar notes. To make the soup even more filling, add cooked quinoa, split peas, field peas or couscous when serving.

Ingredients

1l water
400g yellow split pea hummus
150g miso paste
300g cooked green lentils (120g dry lentils)
400ml coconut milk
2 tsp garam masala spice

Method

Add water, hummus, miso paste, lentils, garam masala and coconut milk to a pot. Bring to the boil and simmer for 30 minutes until the soup starts to thicken. You can help the process by whisking the soup so that the lentils begin to fall apart. Season with salt and pepper to taste.

Serving

chopped coriander
200g split pea hummus
4 tbsp salted and roasted almonds, chopped
fresh bread
roasted za’atar carrots (recipe below)
4 tbsp roasted field peas

SERVING

Place the roasted carrots at the bottom of each soup bowl. Pour the soup over and garnish with chopped coriander, roasted almonds and grey peas. Drizzle some olive oil on top. On a small side plate, serve 1/3 of a panini bread with hummus, chopped coriander and chopped almonds.

INGREDIENTS Roasted za'atar carrots

4 large carrots
2 tbsp olive oil
2 tsp za’atar blend
salt and pepper

Preheat the oven to 170°C. Clean the carrots thoroughly (you do not need to peel them) and cut them into bite-size pieces.

Transfer to a baking tray lined with parchment paper and toss with olive oil, salt and pepper. Roast for 30 minutes or until fully cooked.

Once ready, toss the carrots in 1 tsp za’atar. Let cool. If you can’t find ready-made za’atar, try making your own blend.

This recipe and more can also be found in the upcoming ARKET Café Cookbook, launched this winter. A vegetarian recipe collection with delicious dishes, cooking guides and personal stories on the philosophy behind our café.

Our vegetarian recipes § Search
BAKED SWEET POTATOES WITH APPLE SALSA
ARKET SEMLA
ROASTED BEETS WITH KALE AND PARMESAN
Roasted aubergines and heritage tomatoes
FESTIVE MATCHA DESSERT
SAFFRON AND ALMOND COOKIES
Holiday ginger snaps
Cinnamon bun pudding
arket Lemon iced tea
Carrot smoothie
Pan-fried pointy cabbage
Beetroot hummus and lettuce snacks
The hearty ARKET soup
Guide to a perfect salad
ARKET Café cookies
Flavoured yellow pea hummus

Guide to a perfect sandwich

 

 

Soy tahini dressing
Pickled vegetables

Baked shallots

Tomato and roasted pepper salad
ARKET Sprinkle mix
Citrus baked fennel and quinoa salad
Rhubarb compote with olive oil
Baked white asparagus
Steamed spinach with chives dressing
arket café cook book
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About ARKET

editorial Selected reading

People

ARKET and Apartamento Bookshop

For the launch of the ARKET and Apartamento Bookshop, a collaborative pop-up touring Berlin, Stockholm, Paris and Barcelona throughout 2024, the Apartamento editorial team invited photographer Iris Humm to capture some day-to-day scenes and moments at their head office.

 

 

RECIPE

BAKED SWEET POTATOES WITH APPLE SALSA

Introducing a new seasonal recipe from Martin Berg, our head chef at the ARKET Café. Baked sweet potatoes with fresh and herby apple salsa, a lighter vegan dish for weekday dinners or suitable as a side on the Sunday brunch table.

 

care

TAKE CARE OF YOUR PRODUCTS

Longevity is at the core of our brand. If our clothes are used beyond their first wearer, we have done something right. Designing for circularity starts at the drawing table – and extends to guiding customers on how to take care of our products.