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Sunflower seed soup with beetroot crisps
40 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 348
  • Fat about 24g
  • Carbohydrates about 17g
  • Protein about 9g
This is needed
This is needed for 4 people
  • 3 tbsp sunflower oil
  • 1 leek, use only the white part (approx. 100 g), thinly sliced
  • 1.5 litres vegetable bouillon
  • 100 g sunflower seeds, chopped, toasted
  • 1 celeriac (approx. 300 g), diced
  • salt and pepper to taste
  • 1 boiled beets (approx. 250 g), diced
  • 2 tbsp sugar
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And that's how it's done
And that's how it's done
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.
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.