Preheat the combi steamer with a coated GN container to 225°C in combi steam mode with a humidity of 25% and fan speed of 70%. Then roast the vegetables with the peanut oil for 3 minutes, then turn them over and let them roast for another 3 minutes. Add the tomato paste and let it roast for 1 minute. Reduce the temperature to 135°C and add the stock, add the spices and simmer for 20 minutes. Add the cream and cashew butter and simmer for another 3 minutes. Then remove from the combi steamer and mix with a high-performance mixer and, if necessary, pass through a fine sieve. Country chicken meatballs: Run the meat, herbs and vegetables through the meat grinder, knead with the egg white and panko and add the spices. Then twist off small balls of approx. 20 grams and cook for 10 minutes in a preheated combi steamer at 135°C, 25% humidity and a fan speed of 70%, in a coated frying basket (of course these can be added to the soup for the last 10 minutes). , as described in the program above.