Vegetarian winter soup

Ingredients for 4 servings:

• 250 g radish(s), black
• 300 g potatoes
• 1 large onion(s)
• 2 garlic cloves
• 100 g leek
• 100 g Chinese cabbage
• 1 tbsp oil
• 1 tbsp honey
• 1 liter of water
• 1 tsp, heaped ginger, freshly grated
• 1 lemon(s)
• 1 salt and pepper
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel and chop the onion and garlic, then lightly fry them. Peel and dice the potatoes and radish, then fry them briefly. Pour in 0.5 l of water, add a little salt, and cook until soft. Meanwhile, cut the leek into rings and the Chinese cabbage into strips. Add the remaining water until the desired consistency is reached, puréeing with a hand blender. Add the leek and Chinese cabbage and bring to a boil briefly. The leek and cabbage should only be hot and not too soft. Squeeze the lemon and add the juice. Stir in the honey. Season with salt and pepper and serve garnished with parsley. Tips: If you like it spicy, add chili, hot ajvar, piri-piri, etc. to the soup while it’s cooking. Ras el hanout, harissa, garam masala, etc. for an exotic touch.