Apple and celery soup with pumpkin stick

Ingredients for 1 servings:

• 300 g celery, peeled, (approx. 1/2 small tuber)
• 1 m.-sized onion(s)
• 1 large apple
• 2 tbsp oil
• 600 ml vegetable stock
• 150 ml soy cream (Soy Cream Cuisine) or cream
• ½ sprig(s) thyme
• 1 tsp nutmeg
• 2 tsp salt
• 2 tsp pepper
• 1 tsp savory
• 80 g whole wheat flour
• 40 g margarine or butter
• 20 ml water, if necessary
• 4 tsp pumpkin seeds
• 2 tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

For the soup: Dice the celeriac, onion, and apple. Sauté in rapeseed oil or butter for about 5 minutes without browning. Add the thyme and savory. Top up with the vegetable stock and simmer for about 10-15 minutes. Finally, add the soy cream or heavy cream and blend until smooth. The dough is ready. For the pastry: It’s best to bake the pastry shortly beforehand. Knead all the ingredients into a hearty shortcrust pastry. Roll out the dough and top with the pumpkin seeds. Bake in a preheated oven at 180°C (fan oven) for 10 minutes. The dough is ready.