Summary

Ingredients

• 1 large eggplant (s)
• 3 apples
• 0.5 ½ medium onion (s)
• 1 spring onion (s)
• 1 clove garlic
• 1 tablespoon butter
• 0.25 teaspoon ¼ curry
• some chilli flakes
• some thyme
• salt and pepper
• 1 tablespoon honey
• 0.5 liter ½ vegetable stock
• 100 ml crème fraîche

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Instructions

1. Clean the onions and garlic. Finely dice both and sweat in 1 tablespoon butter.
2. Dice the aubergine, peel the apples, remove the core and dice. Add both and season with thyme, curry powder, chilli flakes, salt and pepper. Pour in the vegetable stock and let everything simmer for approx. 10 minutes without the lid. Then puree everything. Now add the crème fraîche and honey and briefly bring to the boil again. Season again as needed.
3. Arrange the soup on a plate and decorate with honey and thyme. Serve hot.