Ingredients for the carrot soup

  • 2 tablespoons of oil
  • 2 red onions, peeled and diced
  • 2 garlic cloves, chopped
  • ½ a teaspoon of fennel seeds
  • 1 teaspoon of turmeric
  • 500g of carrots, peeled and diced
  • 500ml of vegetable stock
  • 500ml of carrot juice
  • 500ml of cream
  • Salt

Preparing the carrot soup

Heat the oil in a large pan and fry the onions, garlic and fennel seeds for around five minutes, stirring regularly. Add the turmeric and carrots and fry for another five minutes on a medium heat. Add the vegetable stock, carrot juice and cream. Season, bring to the boil leave to simmer for 20 minutes then blend the soup in a mixer.

Ingredients for the cheese flowers

  • 4 slices of toast
  • 4 tablespoons of grated Gruyere

Preparing the cheese flowers

Cut out the flowers and sprinkle with cheese. Bake in the oven for five minutes at 200 °C.

Cooking level for the cheese flowers

With pre-heat
5 minutes | hot air setting at 200 °C