The vegetarian Cooking Bible: 155 simple and tasty recipes for a healthy, meat-free diet. by Finley Garcia

Author:Finley Garcia
Language: eng
Format: mobi, epub
Published: 2020-11-23T16:00:00+00:00

Heat the oil. Sauté the garlic and onions until translucent. Add the carrots and chilli and sauté for five minutes while stirring. Season to taste with salt and pepper.

Add apricots and broth, bring to the boil and cook for a quarter of an hour.

Clean and dry the basil, pluck the leaves and chop. Squeeze out lemon.

Puree the carrot soup and season with lemon juice, honey, salt and pepper. Sprinkle with basil.

Apple and celery soup with roasted fennel

Preparation time: 75 min. (15 min. Preparation / 55 min. Cooking time)

Servings: 4

Difficulty: easy

Ingredients:

● 2 onions

● 2 pieces of celeriac (approx. 350 g)

● 2 sour apples (approx. 180 g)

● 6 tablespoons of rapeseed oil

● 1.2 liters of vegetable stock

● 2 fennel bulbs (approx. 250)

● salt and pepper

● 250 milliliters of soy cream

Preparation:

Remove the peel from the onion and celery and dice.

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