Apple and potato soup

Ingredients for 6 servings:

• 2 onions
• 350 g potatoes
• ½ celery root
• 3 apples, sour
• 100 g ham, raw or smoked belly, diced
• 2 tsp oil
• 150 ml apple juice
• 750 ml vegetable stock
• ½ tsp marjoram
• 1 tsp spice mix (Berbere)
• 1 tsp cinnamon powder
• salt and pepper
• 2 cm fresh ginger root, sliced
• Chili flakes (Pul Biber) or chili
• some cream, maybe
• possibly pumpkin seeds, roasted or croutons

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash, peel, and dice the onions, potatoes, celery, and apples. Brown the ham (or smoked pork belly) in oil. Add the vegetables and sliced ​​ginger, sauté briefly, and deglaze with the apple juice and stock. Simmer gently over medium heat for about 20 minutes. When the vegetables are soft, add the marjoram to the soup and purée the soup finely with a hand blender. Season with salt, berbere, cinnamon, pepper, and—if you like it a little spicier—pul biber or chili. For a more refined flavor, add a little cream and purée again with the hand blender. For a crunch, sprinkle with toasted pumpkin seeds and/or white bread cubes before serving. If you don’t have the Berbere spice mix, simply add some nutmeg, cinnamon, chili and cook a clove of garlic with it, or add a pinch of curry – that tastes good too.