Ingredients
Hint:
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
kochen@bettybossi.ch
Soup
Plating up and garnish
How it's done
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. |
|---|---|
| Serve with: | Crème fraîche, with a little organic lemon peel, seeded loaf. |
| Tip: | Depending on the season, the ingredients can be substituted: e.g. cabbage in winter or another type of cabbage instead of savoy cabbage or turnip-rooted chervil instead of parsnip. |
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