Leek soup with apples

Leek soup with apples

Total: 1 hr 10 min. | Active: 35 min.
vegan
Nutritional value / person: 270 kcal
, Fat: 15 g
, Carbohydrate: 24 g
, Protein: 6 g
As soon as the weather turns colder and the colourful leaves fall from the trees, all I want to do is spend the day at home in a comfy armchair with a delicious bowl of soup, wholegrain toast and a good book. My cat usually keeps me company on such days. What is your feel-good ritual or favourite meal for when the temperatures drop? Whatever your response, I'm sure you will love this new recipe. There's nothing better than this twist on a traditional leek soup. The delicious, spicy flavour of the leek combined with subtle, sweet notes is a real treat! A pinch of curry powder of saffron will give this soup an exotic touch. Why not give it a try!

Ingredients

4 person

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

Vegetables

250 g mealy potatoes, cut into cubes
salted water, boiling
4 stick leek, cut into approx. 1 cm rings
2 apples, peeled, cored, cut into pieces
2 tbsp olive oil

Soup

1 tbsp olive oil
1 onion, chopped
3 garlic cloves, pressed
1 ¼ litre vegetable bouillon
½ tsp ground cardamom
1 tsp caraway seeds
a little cinnamon
salt and pepper to taste, to taste

To serve the soup

1 tbsp olive oil
a little pepper, coarsely ground
1 tbsp mixed seeds
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Vegetables

Parboil the potatoes in salted water for approx. 5 mins., drain, place on a tray lined with baking paper. Place the leek and apples on the tray alongside the potatoes, drizzle with oil.

Roast for approx. 35 mins. in the centre of an oven preheated to 200°C.

Soup

Heat the oil in a large pan, sauté the onion and garlic for 5 mins. Pour in the stock and bring to the boil. Add the roasted vegetables. Puree the soup using a hand blender, season and bring to the boil.

To serve the soup

Serve the soup in bowls, garnish with olive oil, pepper and seeds.

Good to know
Tip: In order to achieve the same results by roasting as with steaming, simply place a bowl of water in the oven so that the vegetables cook slowly and evenly without catching.
Serve with: Wholegrain bread and hummus.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.