INGREDIENTS

For the soup:

• 500g Red cabbage
• Three little apples
• A potato
• Two tablespoons of soy sauce
• 100ml cream
• 500ml vegetable broth
• Two tablespoons of crème fraîche
• sea-salt
• lemon juice
• 50g pumpkin seeds
• sugar
• pepper
• nutmeg
• A teaspoon of butter

HOW TO MAKE IT

1. 1. Finely slice the red cabbage and onions. Peel the potato and the apple and cut them into small cubes.
2. 2. First, sauté the onion in some rapeseed oil. Caramelize with a teaspoon of sugar and deglaze with the soy. Reduce briefly, then add the red cabbage, apples and potatoes.
3. 3. Fill with vegetable stock and cream until the red cabbage is covered. Bring to a boil and simmer over medium heat for about 30 minutes. Then puree and season with salt, pepper, nutmeg and lemon juice.

TOPPING

For the topping, peel the remaining apples and cut them into 1cm cubes then put rapeseed oil in a pan and sear the apples in it. Reduce the heat, and add 1 teaspoon of butter, 1 teaspoon of sugar, sea salt and the pumpkin seeds. Allow to caramelize for two to three minutes and spread on the finished soup plates.