Veggie super soup

Total time: 1hr
Preparation Time: 60m

For 6 people


Fabian Zbinden

Nutritional Information

Contains 187 Kcal, 4g Protein, 15g Carbohydrates, 10g Fat


  • Soup
  • 1 onions, sliced
  • 2 tbsp olive oil
  • 1 garlic clove, sliced
  • 2 thyme sprigs, finely chopped
  • 400 g carrots, sliced
  • 200 g celeriac, cut into approx. 1 cm chunks
  • 200 g savoy cabbage, sliced
  • 200 g leek, halved lengthwise, sliced
  • 1 tbsp tomato puree
  • 2 cm ginger, finely grated
  • 1.6 litres vegetable bouillon
  • salt and pepper to taste
  • Vegetable topping
  • 2 tbsp olive oil
  • 1 red chilli pepper, deseeded, cut into thin rings
  • 1 tsp fennel seeds
  • 2 apples (e.g. Braeburn), diced
  • 1 bunch flat-leaf parsley, roughly chopped

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  • 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.
  • Serve with:

    Grated Gruyère.

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