Carrot and apple soup with garlic popcorn

Name: Carrot and apple soup with garlic popcorn
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Carrots; 1 Apples; 1 Onion; 3-4 Tbsp Oil; 3/4 l Vegetable broth (instant); 100 ml apple juice; 20 g Popcorn Corn; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 Garlic clove; 20 g Butter or margarine; some stem(s) Marjoram

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Carrots
1 Apples
1 Onion
3-4 Tbsp Oil
3/4 l Vegetable broth (instant)
100 ml apple juice
20 g Popcorn Corn
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 Garlic clove
20 g Butter or margarine
some stem(s) Marjoram

Directions

1
Peel the carrots and cut them into pieces. Wash the apple thoroughly, quarter and core it. Cut into small pieces. Peel and chop onion. Fry carrots, apple pieces and onion in two tablespoons of hot oil.
2
Add stock and apple juice and cook for 20 minutes. In the meantime, heat one to two tablespoons of oil in a pan or pot. Add popcorn corn and let it burst open in a closed pot or pan. Puree the soup with the cutting stick of the hand mixer. Season to taste with lemon juice, salt and pepper. Peel and chop the garlic. Fry in hot fat. Add popcorn and toss briefly. Divide the soup between four plates.
3
Season to taste with lemon juice, salt and pepper. Peel and chop the garlic. Fry in hot fat. Add popcorn and toss briefly. Divide the soup between four plates. Sprinkle with marjoram leaves and garlic popcorn