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🍲 Creamy Potato-Apple Soup with Crunchy Topping

501 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• 1 onion
• 2 garlic cloves
• 5 tbsp olive oil from Dr. Budwig (available at Reformhaus®)
• 200 ml unfiltered cider apple juice from Rabenhorst (available at Reformhaus®)
• 4 tsp Reformhaus® (pumpkin seeds)
• 4 tbsp Reformhaus® (apple chips)
• 2 tsp Reformhaus® (plus rosehip powder)
• 5 tbsp creamy almond butter from granoVita (available at Reformhaus®)
• Herb salt from Brecht (available at Reformhaus®)
• Pepper from Brecht (available at Reformhaus®)

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the peeled potatoes into coarse cubes.
3. 3. Peel the onions and garlic.
4. 4. Finely chop the onions and garlic.
5. 5. Heat one tablespoon of olive oil in a large pot.
6. 6. Add the chopped onions and garlic to the pot.
7. 7. Sauté the vegetables for about 3 minutes over medium heat.
8. 8. Wait until the vegetables are soft and translucent.
9. 9. Add the potato cubes to the pot.
10. 10. Fry the potatoes for another 5 minutes.
11. 11. Pour 500 milliliters of water into the pot.
12. 12. Pour apple juice into the pot.
13. 13. Let the potatoes simmer over medium heat.
14. 14. Simmer the soup for 20 to 25 minutes.
15. 15. Wait until the potatoes are tender.
16. 16. Coarsely chop the pumpkin seeds.
17. 17. Coarsely chop the apple chips.
18. 18. Mix the rosehip powder with the remaining oil.
19. 19. Set aside the rosehip oil.
20. 20. Puree the potatoes finely using a hand blender.
21. 21. Puree the almond butter finely using a hand blender.
22. 22. Season the soup with salt.
23. 23. Season the soup with pepper.
24. 24. Add a little more water to the soup if needed.
25. 25. Ensure the soup is creamy.
26. 26. Divide the potato-apple soup onto bowls or deep plates.
27. 27. Sprinkle the soup with the prepared topping.
28. 28. Drizzle each plate with one tablespoon of the rosehip oil.
29. 29. Serve the soup.

Nutrition per serving

• kcal: 501
• Protein: 8 g · Fett/Fat: 32 g · Carbs: 43 g