Vegan lamb's lettuce soup

Vegan lamb's lettuce soup

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 281 kcal
, Fat: 18 g
, Carbohydrate: 20 g
, Protein: 8 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

2 tbsp olive oil
1 onion, coarsely chopped
1 garlic clove, coarsely chopped
500 g mealy potatoes, peeled, chopped
8 dl vegetable bouillon
100 g lambs' lettuce
2 tbsp white almond cream

Topping

2 tbsp hazelnuts, coarsely chopped
2 tbsp sunflower seeds
1 tbsp sesame seeds
1 tsp ground coriander seeds
¼ tsp chilli flakes
½ tsp sea salt
a little pepper
20 g lambs' lettuce
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How it's done

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Soup

Heat the oil in a pan. Sauté the onion and garlic for approx. 5 mins. Add the potatoes and cook briefly. Pour in the stock, cover the potatoes and simmer for approx. 20 mins. until soft. Add the lamb's lettuce and almond butter, puree the soup until smooth.

Topping

Dry-roast the hazelnuts in a frying pan for approx. 5 mins. along with all the other ingredients up to and including the pepper. Serve the soup with the topping and lamb's lettuce.

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