Roasted potato and Brussels sprout soup with caramelized walnuts

Ingredients for 4 servings:

• 800 g potatoes
• 800 g Brussels sprouts
• 2 tbsp olive oil
• 8 sprigs of marjoram
• 100 g walnut kernels
• 2 tbsp honey
• 1 tbsp chili flakes
• 125 ml vegetable stock
• 1 cup whipped cream, Cremefine for cooking or soy cream, 200 g
• ½ lemon(s), juice
• n. B. Cinnamon powder
• e.g. cardamom powder
• Salt and pepper, colored or black, from the mill

Instructions

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

as a vegetarian starter or main course

Peel, wash, and dice the potatoes. Wash the Brussels sprouts, drain, and halve them depending on their size, scoring the whole sprouts crosswise along the stalk. Combine both in a roasting pan with the olive oil, a little salt, and a few turns of mixed or black pepper from the mill. Roast in a preheated oven at 225°C (top/bottom heat) or 200°C (fan oven) for about 30 minutes. Stir after about 15 minutes. Rinse the marjoram, shake dry, and pluck the leaves from the stems. Roughly chop the walnuts and roast in a non-stick pan without adding any fat. Then add the honey and let it caramelize for about 1 to 2 minutes. Sprinkle with a pinch of salt and 0.5 tbsp chili flakes. Then spread out on a piece of baking paper. Remove the roasting pan from the oven and remove some of the potato cubes and some of the Brussels sprouts. Deglaze the soup with the vegetable stock and cream, creme fine, or soy cream. Then add the marjoram leaves and simmer for about 10 minutes. Squeeze half the lemon. Purée the soup and season with the lemon juice, a pinch of salt, a few grinds of mixed or black pepper, and a pinch of cinnamon and/or cardamom powder, if desired. Ladle the soup into soup bowls. Mix the remaining potato cubes and Brussels sprouts with the caramelized walnuts and scatter over the soup. Garnish with the remaining chili flakes and marjoram leaves.