Leek soup with apples


Total time: 1hr 10m
Preparation Time: 35m

Servings
For 4 people


Author

Marius - theglowgiver


Nutritional Information

Contains 270 Kcal, 6g Protein, 24g Carbohydrates, 15g Fat


Ingredients

  • Vegetables
  • salted water, boiling
  • 250 g mealy potatoes, cut into cubes
  • 4 sticks leek, cut into approx. 1 cm rings
  • 2 apple, peeled, cored, cut into pieces
  • 2 tbsp olive oil
  • Soup
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic clove, pressed
  • 1.25 litres vegetable bouillon
  • 0.5 tsp ground cardamom
  • a little cinnamon
  • 1 tsp caraway seeds
  • salt and pepper to taste, to taste
  • To serve the soup
  • a little pepper, coarsely ground
  • 1 tbsp olive oil
  • 1 tbsp mixed seeds

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Instructions

  • Vegetables

    Parboil the potatoes in salted water for approx. 5 mins., drain, place on a tray lined with baking paper. Place the leek and apples on the tray alongside the potatoes, drizzle with oil. Roast for approx. 35 mins. in the centre of an oven preheated to 200°C.
  • Soup

    Heat the oil in a large pan, sauté the onion and garlic for 5 mins. Pour in the stock and bring to the boil. Add the roasted vegetables. Puree the soup using a hand blender, season and bring to the boil.
  • To serve the soup

    Serve the soup in bowls, garnish with olive oil, pepper and seeds.
  • Tip:

    In order to achieve the same results by roasting as with steaming, simply place a bowl of water in the oven so that the vegetables cook slowly and evenly without catching.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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