Peanut and carrot soup with kale crisps

Peanut and carrot soup with kale crisps

Total: 52 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 386 kcal
, Fat: 27 g
, Carbohydrate: 18 g
, Protein: 13 g

Ingredients

4 person

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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

Crisps

100 g washed, prepared kale
1 ½ tbsp olive oil
¼ tsp salt
a little pepper

Soup

1 ½ tbsp olive oil
1 onion, coarsely chopped
600 g carrots, cut into approx. 2 cm pieces
1 dl white wine
1 litre vegetable bouillon
6 tbsp peanut butter
salt and pepper to taste

Serve

50 g salted peanuts
¼ tsp chilli flakes
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How it's done

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Crisps

Spread the kale on a baking tray lined with baking paper. Drizzle with oil, mix, season.

Bake

Approx. 12 mins. in an oven preheated to 180 °C (convection). Remove from the oven.

Soup

Heat the oil in a pan. Briefly sauté the onion. Add the carrots and cook for approx. 5 mins. Pour in the wine and reduce completely. Pour in the stock, bring to the boil, reduce the heat, cover and simmer gently on a medium heat for approx. 20 mins. Add the peanut butter, puree until smooth, season.

Serve

Plate up the soup, garnish with peanuts, chilli flakes and kale crisps.

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