Onion and carrot soup

Onion and carrot soup

Total: 35 min. | Active: 35 min.
vegetarian, vegan, lactose-free
Nutritional value / person: 152 kcal
, Fat: 9 g
, Carbohydrate: 13 g
, Protein: 3 g

Ingredients

4 people

Hint:


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

Vegetables

1 tbsp rapeseed oil
3 onions, cut into thin slices
400 g carrots, cut into approx. 2 cm pieces

Soup

7 dl vegetable bouillon
1 bay leaf
4 sprigs thyme
salt and pepper to taste
1 tbsp red wine vinegar

To serve

½ dl vegan cream substitute, beaten until light and frothy
1 tbsp rape seeds
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How it's done

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Vegetables

Heat the oil in a pan. Add the onions, sweat for approx. 15 mins., stirring occasionally until the onions turn brown and soft. Add the carrots, cook for approx. 2 mins.

Soup

Pour in the bouillon, add the bay leaf and thyme, bring to the boil. Cover and cook over a medium heat for approx. 20 mins., season to taste. Remove the bay leaf and thyme, add the vinegar, puree the soup.

To serve

Plate up the soup, top with the whipped cream, sprinkle with the rapeseeds.

Good to know
Serve with: Bread

How-tos

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