2 leaf Bay leaves
0.5 level tbsp Dried thyme
1 pinch Freshly ground pepper
1 kg Largely waxy potatoes
2 piece Onions
25 g Pumpkin seeds
2 pinch Salt
25 g Sesame
250 ml Soya cream
25 g Sunflower seeds
900 ml Vegetable stock
Method Peel and roughly dice the onions and potatoes. Heat the olive oil in a deep pan and sauté the onions until translucent. Add the potatoes, stock, thyme and bay leaves, cover and simmer for around 20 minutes.
Ingredients
2 piece Onions, 1 kg Largely waxy potatoes, 900 ml Vegetable stock, 0.5 level tbsp Dried thyme, 2 leaf Bay leaves
In the meantime, mix sunflower, sesame and pumpkin seeds in a bowl and marinate in a little olive oil and a pinch of salt. Gently roast the seeds in a frying pan until golden brown.
Ingredients
25 g Sunflower seeds, 25 g Sesame, 25 g Pumpkin seeds, 1 pinch Salt
Add the cream to the soup and purée with a hand blender. Season with salt and pepper. Sprinkle the seeds on the soup for a crispy topping.
Ingredients
250 ml Soya cream, 1 pinch Salt, 1 pinch Freshly ground pepper
1648
100.77 g
73.42 g
143.22 g
