Tuber power soup


Total time: 1hr 20m
Preparation Time: 80m

Servings
For 6 people


Author

Fabian Zbinden


Nutritional Information

Contains 232 Kcal, 6g Protein, 25g Carbohydrates, 11g Fat


Ingredients

  • Soup
  • 1 tbsp rapeseed oil
  • 2 onions, chopped
  • 300 g savoy cabbage, thinly sliced
  • 1.5 tbsp dried thyme
  • 300 g parsnips, diced
  • 1 raw beetroot, diced
  • 1 leek, cut into rings
  • 250 g carrots, diced
  • 300 g waxy potatoes, diced
  • 80 g tomato and pepper spread
  • 2 litres water
  • 0.5 tsp honey
  • 1.5 tsp dried parsley
  • 0.5 tsp caraway seeds
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 0.5 tsp pepper, black, ground
  • 4 tsp salt
  • Plating up and garnish
  • 1 tbsp tomato and pepper spread
  • 4 tsp rapeseed oil

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Instructions

  • 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.
  • Tip:

    To garnish: sprinkle chickpeas that have been soaked and cooked separately over the soup just before serving.

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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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