Summary

Ingredients

• 200 g beetroot, peeled and donated
• 200 g celeriac, peeled and donated
• 200 g potato (s), peeled and donated
• 200 g carrot (s), peeled and sliced
• 200 g apples, peeled, pitted and cut into small pieces
• Vegetable broth
• 200 ml cream
• salt and pepper
• Herbs (e.g. parsley) are best fresh

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Instructions

1. Put the vegetables (beetroot, celery, potatoes, carrots) in a large saucepan and add enough vegetable stock to cover 2-3 cm.
2. Bring the soup to the boil and add the apples after about 10 minutes.
3. Let the soup simmer on a low level with the lid closed until the vegetables are soft (this took me about 45 minutes and depends on the size of the pens).
4. Cool the soup a little and add the cream (if the soup is too hot, the cream will curdle). Season with salt and pepper if necessary. Sprinkle with herbs before serving.
5. The soup tastes best on the second day.
6. This goes well with sausages, toasted bread.