Apple Cinnamon Soup

For the apple-cinnamon soup, peel and clean onions, leeks, celery, potatoes and apples and cut into small cubes.

Heat 30 g butter in a saucepan, sauté vegetables and half of the apple cubes in it. Add vegetable soup and apple juice, season with curry powder, cinnamon, nutmeg, salt and pepper and simmer for 20 minutes.

Remove soup from heat, finely puree, add whipped cream and heat again briefly. Roast almond slivers in a coated pan without fat.

Sauté remaining apple cubes with remaining butter in a pan. Season apple-cinnamon soup to taste, serve and garnish with almond slivers, apple cubes and parsley.

Preparation Tip:

The apple-cinnamon soup can also be prepared with coconut milk, instead of cream.

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