Ingredients:

• 400g – carrots, finely sliced
• 200g – baby Corn
• 1 – onion, chopped
• 3 – Celery sticks, diced
• 2 – apples (green)
• 5 tbsp – Tomato puree
• 2 – Bay Leaf
• 2 tsp – castor Sugar
• 2 tsp – Lemon juice
• 1 liter – vegetable stock
• Pepper, to taste
• Salt, to taste

Method:

1. Put the carrots, baby corn, onion and celery along with the vegetable stock in a large pan. Cover and boil, let it simmer for 10 mins.
2. Peel core and dice one apple. Add the pieces of apple, tomato puree, bay leaf and sugar to the pan, and let it boil for 10 mins.
3. Remove and discard the bay leaf.
4. Put the above mixture in a blender and blend until smooth.
5. Meanwhile wash, core and cut the other apple into thin slices, along with the skin.
6. Place the apple slices in a small pan and sprinkle lemon juice over it.
7. Heat gently and simmer for 1-2 mins until tender. Be careful not to break the apple slices, since the soup needs to be garnished with these apple slices.
8. Now gently re-heat the soup and season with salt and pepper.
9. Garnish with apple slices and serve hot.