for 6 person

Soup

1 tbsp	rapeseed oil
2	onions, chopped
1 ½ tbsp	dried thyme
300 g	savoy cabbage, thinly sliced
300 g	parsnips, diced
1	raw beetroot, diced
1	leek, cut into rings
250 g	carrots, diced
300 g	waxy potatoes, diced
2 litre	water
80 g	tomato and pepper spread
½ tsp	honey
1 ½ tsp	dried parsley
1 tsp	dried oregano
1 tsp	fennel seeds
½ tsp	caraway seeds
4 tsp	salt
½ tsp	pepper, black, ground

Plating up and garnish

1 tbsp	tomato and pepper spread
4 tsp	rapeseed oil

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.

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