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Veggie super soup
Nutrition facts per serving:
- Energy in kcal about 187
- Fat about 10g
- Carbohydrates about 15g
- Protein about 4g
This is needed
This is needed
for 6 people
Soup
- 2 tbsp olive oil
- 1 garlic clove, sliced
- 2 thyme sprigs, finely chopped
- 1 onions, sliced
- 400 g carrots, sliced
- 200 g savoy cabbage, sliced
- 200 g celeriac, cut into approx. 1 cm chunks
- 200 g leek, halved lengthwise, sliced
- 2 cm ginger, finely grated
- 1 tbsp tomato puree
- 1.6 litres vegetable bouillon
- salt and pepper to taste
Vegetable topping
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- 2 apple (e.g. Braeburn), diced
- 1 tsp fennel seeds
- 2 tbsp olive oil
- 1 bunch flat-leaf parsley, roughly chopped
- 1 red chilli pepper, deseeded, cut into thin rings
And that's how it's done
And that's how it's done
Soup
Heat the oil in a large pan. Sauté the onion, garlic and thyme, add the carrots and all the other ingredients up to and including the tomato puree, cook briefly. Pour in the stock, bring to the boil, cover and simmer over a low heat for approx. 30 mins. until soft. Puree the soup, season.
Vegetable topping
Heat the oil in a frying pan. Reduce the heat, stir fry the apples, chilli pepper and fennel seeds for approx. 3 mins., add the parsley and serve on top of the soup.
How-tos
