Peanut and carrot soup with kale crisps

Name: Peanut and carrot soup with kale crisps
Prep time: 20 min
Total time: 52 min
Yield: 4
Ingredients: 6 tbsp peanut butter; 50 g salted peanuts; 100 g washed, prepared kale; 1 onions; 600 g carrots; 3 tbsp olive oil; 1 litre vegetable bouillon; ¼ tsp salt; a little pepper; salt and pepper to taste; ¼ tsp chilli flakes; 1 dl white wine

main dish winter winter

Total: 52 min. | Active: 20 min.

vegan, lactose-free

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Ingredients

for 4 person

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

How it's done

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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