Spinach soup

with herbs

For 4 servings

1 potato

200 g fresh spinach

1 bunch of basil

1 bunch of chervil

50 g rocket

2 onions

2 cloves of garlic

2 tbsp butter

750 ml vegetable stock

150 ml of cream

salt

pepper

2 tbsp lemon juice

Preparation time: approx. 30 minutes
plus cooking time: approx. 10 minutes

Per serving approx. 190 kcal / 795 kJ 4 g E, 16 g F, 8 g KH

1  Wash, peel and finely dice the potatoes. Wash the spinach thoroughly, remove thick stalks and remove dead leaves. Put in a salad spinner and spin dry. Roughly chop the spinach.

2  Wash the basil and chervil and pat dry with kitchen paper. Pluck the leaves from the stems and roughly chop them with a large kitchen knife. Wash the rocket, remove the stems and also spin dry in a salad spinner.

3  Peel and finely chop the onions and garlic. Heat the butter in a saucepan and fry the onions until translucent. Add spinach, garlic and potatoes, sauté briefly and deglaze with the stock. Bring the whole thing to a boil and simmer for 10 minutes.

4  In the meantime, put the basil, chervil and rocket together with the cream in a tall container and puree. Also puree the soup and stir the herb cream into the no longer boiling soup. Season with salt, pepper and lemon juice. Divide the soup on plates and serve with the baguette.

Pumpkin soup

with thyme

For 4 servings

1 potato

1 onion

600 g of Hokkaido pumpkin

2 tbsp rapeseed oil

2 tbsp pastis

700 ml of broth

3 sprigs of thyme

3 sprigs of lemon thyme

salt

pepper

125 g crème fraîche

Preparation time: approx. 25 minutes
plus cooking time: approx. 20 minutes

Per serving approx. 270 kcal / 1130 kJ 5 g E, 19 g F, 18 g KH

1  Wash, peel and dice the potatoes. Peel the onion and finely chop. Do not peel the Hokkaido pumpkin because you can eat the skin and it is very difficult to remove from the meat. Wash the pumpkin well, then cut it open. Remove the seeds and soft, fibrous pulp. Cut the firm pulp into pieces.

2  Heat the oil in a saucepan. Steam the onion in it until translucent. Add the potato and pumpkin pieces. Deglaze with pastis and pour in the broth. Wash the two thyme varieties and add the twigs to the soup. Let the soup simmer for about 20 minutes.

3  Remove the thyme sprigs from the soup and puree the soup. Season to taste with salt and pepper, then stir half of the crème fraîche into the soup.

4  Divide the soup on plates and garnish with 1 dollop of crème fraîche each. Nut bread tastes particularly good with it.