Ginger cabbage soup

Ingredients for 2 servings:

• 3 spring onions
• 1 garlic clove(s)
• 80 g fresh ginger
• Salt and pepper from the mill
• 750 ml vegetable stock
• 15 g Clarified butter or butter
• 350 g white cabbage
• 1 ½ red bell peppers
• 1 can chickpeas, small
• 75 g crème fraîche
• 40 g creamed horseradish from the jar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Clean and finely chop the spring onions. Peel and finely chop the garlic and ginger. Melt the butter, add the spring onion rings, garlic, and ginger to the butter, and sweat until translucent. Pour in the stock and bring to a boil. Meanwhile, remove the outer leaves of the cabbage. Remove the stalk and finely shred the cabbage. Cut the bell peppers into thin strips. Add the cabbage and chickpeas to the stock and cook for another 20 minutes. Stir in the bell pepper strips and cook for another 10 minutes. Mix the crème fraîche and creamed horseradish, and season with salt and pepper to taste. Season the ginger and cabbage soup with salt and pepper, arrange decoratively, and place a dollop of horseradish cream on each plate.