Christmas Menu Part 2 - Soups

• 300 gr carrots
• 100 gr onions
• 5-10 gr fresh ginger
• 2 garlic cloves
• 20 gr olive oil
• 100 ml white wine
• 500 ml water
• 2 Tsp Bouillon
• 150 ml vegan cream (e.g. oat)
• salt
• pepper
• saffron

Topping:

• 200 gr brussels sprouts
• 2 Tbsp olive oil
• 2 Tbsp maple syrup
• salt
• pepper
• chili

1. Chop the onions and fry in a pan with olive oil
2. Add the chopped garlic and ginger and fry for another 3-5 minutes
3. Add the chopped carrots and fry for 5 more minutes, then add white wine and let simmer for 3-5 minutes
4. Mix the water with the bouillon and add to the pan
5. Let simmer for 20-25 minutes
6. Puree the soup and season to taste with salt, pepper and some saffron

Topping:

1. Preheat the oven to 200 C degree
2. Wash and cut the Brussel sprouts in half
3. Mix with the other ingredients and bake 20-25 minutes, until crispy
4. You can also add fresh or dried cranberries if you like
5. Serve the soup with the topping, some cream and saffron threads