Roasted apple and onion soup with potatoes

Ingredients for 4 servings:

• ½ tbsp fennel seeds
• 2 apples
• 2 potatoes, floury
• 1 m.-sized onion(s)
• Oil (olive oil), for stewing
• 1 tsp cumin, ground
• Sea salt
• pepper
• 600 ml vegetable stock

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Roast the fennel seeds in a frying pan until fragrant, then finely crush them in a mortar and pestle or grind them in an electric food processor. Preheat oven to 220°C (425°F). Quarter the apples, peel them, and core them. Peel the potatoes and cut them into quarters, and cut the onion into eighths. Place the apples, potatoes, and onions in a shallow ovenproof dish. Drizzle with a little oil and season with fennel, cumin, salt, and pepper. Roast in the center of the oven for 25-30 minutes. Purée three-quarters of the apple and potato mixture with half of the broth. Transfer to a pan and bring to a boil. Thin with the remaining broth as needed, and season with salt and pepper. Ladle the soup into bowls and garnish with the remaining apple and potato mixture.