Potato-apple-fennel-horseradish soup

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 onions, not too finely chopped
• 3 garlic cloves, diced
• 1 kg potatoes, diced
• 2 apples, sour (e.g. Boskoop), diced
• 2 bulbs of fennel, finely chopped
• 3 red peppers, cut into rings
• 4 tbsp horseradish, grated, more if desired
• 1 pinch(s) thyme
• 1 bay leaf
• some salt and pepper
• 1 pinch(s) paprika powder
• 1 jar white wine
• 1 ½ liters vegetable broth
• 4 tbsp sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Home cooking

Sauté the onion and garlic in olive oil. Add the sliced ​​fennel, potatoes, apples, and pointed peppers. Sauté everything for a while. Pour in the white wine and let it reduce slightly. Pour in the broth, add the spices, and horseradish. Let it simmer for a while (until the potato pieces are tender). If desired, you can refine the soup with a little sour cream and serve with black bread.