Add horseradish and 0,5 litre vegetable stock. Cook for 20 minutes. Puree the soup and filter it through a fine strainer, add the cream and Exquisa soft cheese with natural yogurt and season with salt and pepper.

Dice apples and beetroot and roast in 15 g butter with ground coriander. Add white wine and cook for 10 minutes. Add remaining vegetable stock and cook for a further 20 minutes. Puree and filter through a strainer, season with salt, pepper and lemon juice.

Chop dill and keep a few tops for decoration. Mix Exquisa creamy natural quark with skimmed milk and chopped dill. To serve, fill each soup in a bowl equally. Put a tablespoon dill of fromage frais into the soup and decorate it with the remaining dill.

	kcal / Kj	protein	carbohydrate	fat
per serving:	379/1577	6g	17g	31g