Sunflower seed soup with beetroot crisps

Sunflower seed soup with beetroot crisps

Total: 2 hr 40 Min. | Active: 40 Min.
vegan
Nutritional value / people: 348 kcal
, Fat: 24 g
, Carbohydrate: 17 g
, Protein: 9 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

3 tbsp sunflower oil
1 leek, use only the white part (approx. 100 g), thinly sliced
1 celeriac (approx. 300 g), diced
1 ½ litres vegetable bouillon
100 g sunflower seeds, chopped, toasted
salt and pepper to taste

Crisps

1 boiled beet (approx. 250 g), diced
2 tbsp sugar
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How it's done

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Soup

Heat the oil in a pan. Sauté the leek, then add the celeriac. Pour in the stock and bring to the boil. Reduce the heat, simmer for approx. 20 mins., puree. Add the seeds, heat the soup, season.

Crisps

Bring the beetroot to the boil along with the sugar and 50 ml of water, puree. On a baking tray lined with baking paper, spread the mixture into 4 rows approx. 2 mm thick (approx. 5 x 20 cm).

Bake for approx. 2 hrs. in the centre of an oven preheated to 100°C. Immediately remove the beetroot mixture from the baking paper and leave to cool.

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