Potato Apple Soup

Ingredients

• 500 g waxy potatoes
• 1 onion
• 2 Garlic cloves
• 5 tbsp Dr. Budwig olive oil (available at health food stores)
• 200 ml Rabenhorst natural cloudy apple juice (available at health food stores)
• 4 tsp Reformhaus pumpkin seeds
• 4 tbsp Reformhaus apple chips
• 2 tsp Reformhaus hibiscus powder
• 5 tbsp creamy almond butter from granoVita (available at health food stores)
• herb salt from Brecht (available at health food stores)
• black pepper from Brecht (available at health food stores)

Instructions

1. 1.

   Peel and roughly cube the potatoes. Peel and finely dice the onion and garlic. Heat 1 tbsp olive oil in a large pot, add the onions and garlic, and sauté for 3 minutes over medium heat until translucent. Add the potatoes and cook for 5 minutes.

2. 2.

   Pour in 500 ml water and apple juice, then simmer the potatoes for 20–25 minutes over medium heat.

3. 3.

   Meanwhile, roughly chop pumpkin seeds and apple chips for the topping. Mix hibiscus powder with the remaining oil.

4. 4.

   Blend the potatoes and almond butter with an immersion blender until smooth, seasoning with salt and pepper. Add a little more liquid if needed to achieve a creamy consistency. Serve the soup in bowls or shallow plates, sprinkle with the topping, and drizzle each serving with 1 tbsp hibiscus oil.