Veggie super soup


Total time: 1hr
Preparation Time: 60m

Servings
For 6 people


Author

Fabian Zbinden


Nutritional Information

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


Ingredients

  • 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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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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