Veggie super soup

Total: 1 hr | Active: 1 hr
vegan, healthy and balanced
Nutritional value / people: 187 kcal
, Fat: 10 g
, Carbohydrate: 15 g
, Protein: 4 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp olive oil
1 onion, sliced
1 garlic clove, sliced
2 thyme sprigs, finely chopped
400 g carrots, sliced
200 g savoy cabbage, sliced
200 g celeriac, cut into approx. 1 cm chunks
200 g leek, halved lengthwise, sliced
2 cm ginger, finely grated
1 tbsp tomato puree
1 ⅔ litres vegetable bouillon
salt and pepper to taste

Vegetable topping

2 tbsp olive oil
2 apples (e.g. Braeburn), diced
1 red chilli pepper, deseeded, cut into thin rings
1 tsp fennel seeds
1 bunch flat-leaf parsley, roughly chopped
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How it's done

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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.

Good to know
Serve with: Grated Gruyère.

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