for 4 person

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

How it's done

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.

Show complete recipe