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Tuber power soup
Nutrition facts per serving:
- Energy in kcal about 232
- Fat about 11g
- Carbohydrates about 25g
- Protein about 6g
This is needed
This is needed
for 6 people
Soup
- 1 tbsp rapeseed oil
- 2 onions, chopped
- 1.5 tbsp dried thyme
- 1 raw beetroots, diced
- 300 g parsnips, diced
- 1 leek, cut into rings
- 300 g savoy cabbage, thinly sliced
- 1 tsp dried oregano
- 2 litres water
- 300 g waxy potatoes, diced
- 0.5 tsp honey
- 80 g tomato and pepper spread
- 1.5 tsp dried parsley
- 250 g carrots, diced
- 1 tsp fennel seeds
- 0.5 tsp pepper, black, ground
- 4 tsp salt
- 0.5 tsp caraway seeds
Plating up and garnish
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- 4 tsp rapeseed oil
- 1 tbsp tomato and pepper spread
And that's how it's done
And that's how it's done
Soup
Heat the oil in a large pan, sauté the onions and thyme. Add 2/3 of the vegetables, sauté with the other ingredients. Add water, tomato-pepper spread, honey, parsley, oregano, fennel seed and caraway seed. Season the soup, bring to the boil, cook over a medium heat for approx. 30 mins. until the vegetables are soft. Purée soup with a hand blender, add the remaining vegetables, simmer over a low heat for a further 25-30 minutes until the remaining vegetables are firm to the bite.
Plating up and garnish
Serve the soup and garnish with the tomato-pepper spread and oil.
