Budget Winter Soup

Serves: 6 Cooking Time: 45 min

Ingredients

• 2 large leeks
  
  
• 1 large winter carrot or 3 spring carrots
  
  
• 1 large onion
  
  
• 2 cloves of garlic
  
  
• 2 large crumbly potatoes
  
  
• 1 liter of water
  
  
• 2 cubes of garden herb broth
  
  
• 1 teaspoon marjoram
  
  
• 1 teaspoon fresh or dried thyme
  
  
• 1 tablespoon of butter
  
  
• possibly 250 ml of cooking cream
  
  
• parsley and/or flat parsley for garnish
  
  
• 1 large can of peas
  
  
• handful of basil
  
  
• 1 big clove of garlic
  
  
• 1 lime, both the juice and zest
  
  
• 2 tablespoons ricotta
  
  
• pomegranate seeds
  
  
• 1 teaspoon olive oil
  
  
• bread of your choice at ciabatta
  
  
• salt and pepper

How to

1. Wash and peel all the vegetables. Chop the onion and garlic and gently stew them in the butter until tender. With soups like this, I always use a thick-bottomed pan, that way it doesn't fry so quickly.
   
   
2. Cut the leeks, potato and carrot into pieces and first add the carrot to the garlic-onion mixture. Now gently simmer the carrot along with it. Doing this will make the carrot and onions even sweeter, which is what you want.
   
   
3. After a few minutes, add the leeks and spices and sauté this for a few minutes as well. Keep stirring well.
   
   
4. Deglaze everything with the water, add the stock cubes, the potatoes and simmer gently for at least half an hour.
   
   
5. Set the oven to 200 degrees.
   
   
6. For the sandwiches: cut the bread into slices. Make the topping by putting the peas, garlic, lime, basil, ricotta, olive oil and salt and pepper in a food processor and grind finely. Top the buns with the topping and put it in the oven for 5 minutes. The buns will become crispy and the ricotta mixture nice and hot.
   
   
7. Puree the soup. Add a little more salt and pepper if necessary - this soup tastes good with quite a bit of pepper.
   
   
8. Serve the rolls next to the soup and garnish the rolls with the pomegranate seeds and the soup with the fresh herbs.

Notes
You can omit the cream if you want it less fatty.

I usually use light cream, saves some fat and is also nice and creamy.

For the bread choose something you like, I find ciabatta very suitable. But here I chose rye, raisin bread from the AH. Nice and firm and sweet because of the raisins.

The best and easiest thing to do is to make the soup ahead of time. Flavors come out better and nice and easy for you.