Add the stock to a saucepan. Prepare the fennel: wash the fennel bulb, dry it off and remove the root base and the green stalks. Cut the bulb in half, remove the core and cut the fennel into thin slices.
Ingredients: vegetable stock, fennel
Cooking the fennel
Heat up the stock, add the fennel slices and cook for 4-5 minutes.
Ingredients: stock, fennel
Preparing the pears and the physalis
Peel the pears and cut into quarters. Remove the core. Then cut the pear quarters into wedges. Remove the dry leaves of the physalis and cut the fruits in half.
Ingredients: pear, physalis
Adding the red cabbage
Add the red cabbage with apple to the stock and heat it up for 4-5 minutes. During the final minute, add the pear wedges and the halved physalis. Add extra salt, pepper or herbs to taste. If necessary add a little more stock.
Ingredients: red cabbage, pear, physalis, salt, pepper
The finishing touch
Pour the soup into soup bowls and finish off by adding 1-2 tablespoons of reduced fat crème fraîche to each bowl.
Ingredients: créme fraiche
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800 ml vegetable stock
200 g fennel
200 g fresh pears
40 g physalis
1 jar of Mildessa red cabbage with apple (720 ml)
1 tsp finely chopped sage
1 tsp finely chopped fennel leaves
4 tbsp reduced fat crème fraîche