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

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Soup

3tbsp sunflower oil
1 leek, use only the white part (approx. 100 g), thinly sliced
1 celeriac (approx. 300 g), diced
1.5litres vegetable bouillon
100g sunflower seeds, chopped, toasted
salt and pepper to taste

Crisps

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

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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