for 6 person

Soup

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 litre	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

How it's done

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.

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