Easter soup

Ingredients for 4 servings:

• 300 g carrot(s)
• 1 potato(s)
• 1 small onion(s)
• 1 apple
• 1 small slice(s) of ginger, approx. 10g
• 2 tbsp rapeseed oil
• 500 ml vegetable stock
• 80 ml apple juice, cloudy
• 3 tbsp elderflower syrup, preferably homemade
• 2 tbsp parsley, very finely chopped
• salt and pepper

Instructions

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

light vegan starter soup that children also love

Peel the carrots and potatoes, then slice them thinly with a mandoline. Peel the apple, ginger, and onion, roughly dice them, and sauté them in hot oil. Add the potatoes and carrots and sauté for about 5 minutes, stirring occasionally. Deglaze with the vegetable stock and simmer in a covered pan over low heat for 20 minutes. Add the apple juice and syrup and blend until smooth. Strain the soup through a fine sieve, bring back to a boil, and season with salt and pepper. Ladle into warmed bowls and garnish with the chopped parsley.