Leek soup with apples

Leek soup with apples

Total: 1 hr 10 Min. | Active: 35 Min.
Nutritional value / people: 270 kcal
, Fat: 15 g
, Carbohydrate: 24 g
, Protein: 6 g


4 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


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


1 tbsp olive oil
1 onion, chopped
3 garlic cloves, pressed
1 ¼ litres 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
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How it's done


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.


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.

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