Cream of turnip soup

1.

Peel the onion and dice it finely. In the meantime, peel the turnip and cut into small cubes. Peel and quarter the apple, remove the core and cut into large cubes. Peel and finely dice the ginger.

2.

Heat the fat in a saucepan and sauté the onion in it for about 3 minutes. Add the ginger, turnip and apple to the onion, sauté briefly and deglaze with 1 liter of water. Stir in the vegetable and yeast broth and simmer for about 30 minutes.

3.

Approx. Take out 1/4 of the turnip cubes. Finely puree the rest of the soup with a hand blender. Bring the turnip soup to the boil and add the sour cream. Season to taste with salt, cayenne pepper and vinegar.

4.

Reheat the rest of the swede cubes in the soup. Distribute the soup in soup plates and sprinkle with coriander and pink berries.