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🍽️ Aromatic Oriental Vegetable Soup

371 kcal · 30 min · 4 servings

Ingredients

• 200 g Carrots (2 Carrots)
• 2 Fennel bulbs
• 1 Onion
• 2 Garlic cloves
• 20 g Ginger (1 piece)
• 1 tbsp Olive oil
• 1 dried Chili pepper
• 2 Star anise
• 0.5 tsp Ground cumin
• 0.5 tsp Allspice
• Salt
• Pepper
• 0.5 l Classic vegetable broth
• 2 Oranges
• 150 g Chickpeas (drained weight; can)
• 0.5 bunch Coriander
• 100 g Cream cheese preparation (0.2% fat)

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Trim the ends and peel the carrots.
3. 3. Cut the carrots into small batons.
4. 4. Wash the fennel thoroughly.
5. 5. Set aside a few fresh fennel fronds for garnish.
6. 6. Halve the fennel bulb.
7. 7. Cut out the tough core in the center.
8. 8. Dice the fennel into small cubes.
9. 9. Peel the onion.
10. 10. Peel the garlic clove.
11. 11. Peel the piece of ginger.
12. 12. Dice the onion, garlic, and ginger into very fine pieces.
13. 13. Heat the oil in a large pot.
14. 14. Add the onions, garlic, and ginger to the pot.
15. 15. Sauté the vegetables briefly.
16. 16. Add the chili, star anise, cumin, and allspice berries.
17. 17. Stir everything together.
18. 18. Continue sautéing until the spices are fragrant.
19. 19. Add the carrots and fennel to the pot.
20. 20. Sauté the vegetables for another 3 minutes.
21. 21. Stir frequently during this time.
22. 22. Season the vegetables with salt and pepper.
23. 23. Pour in the vegetable broth.
24. 24. Bring the soup to a boil.
25. 25. Halve the oranges.
26. 26. Squeeze the juice from the oranges.
27. 27. Add the orange juice to the soup.
28. 28. Simmer the soup over low heat for about 10 minutes.
29. 29. Rinse the chickpeas in a colander with cold water.
30. 30. Let the chickpeas drain well.
31. 31. Add the chickpeas to the soup.
32. 32. Simmer everything for another 10 minutes.
33. 33. Wash the coriander (cilantro).
34. 34. Shake the coriander dry.
35. 35. Pluck the coriander leaves from the stems.
36. 36. Taste the soup and adjust seasoning with salt and pepper.
37. 37. Add more spices to taste if desired.
38. 38. Serve the soup in deep bowls or soup plates.
39. 39. Take 2 teaspoons of cream cheese.
40. 40. Shape them into small dumplings.
41. 41. Place the cream cheese dumplings on top of the soup.
42. 42. Sprinkle the coriander leaves over the top.
43. 43. Serve the soup immediately.

Nutrition per serving

• kcal: 371
• Protein: 20 g · Fett/Fat: 9 g · Carbs: 50 g