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🍲 Creamy Beetroot Celery Soup with Roasted Seeds

380 kcal · 35 min · 4 servings

Ingredients

• 400 g Beetroot (cooked)
• 200 g Celery stalks
• 200 ml Coconut milk
• 150 g Onions
• 500 ml Vegetable broth
• 30 g Sunflower seeds
• 20 ml Olive oil
• 10 ml Apple cider vinegar
• 4 g Salt
• 2 g Black pepper

Instructions

1. 1. Toast the sunflower seeds in a dry pan over medium heat for 5 minutes until fragrant. Remove from heat and set aside.
2. 2. Dice the onions and cut the celery into small pieces. Peel the beetroot and cut it into cubes as well.
3. 3. Heat the olive oil in a large pot. Sauté the onions for 3 minutes until translucent.
4. 4. Add the celery and beetroot to the pot. Stir everything for 2 minutes.
5. 5. Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then simmer over low heat for 15 minutes until the vegetables are soft.
6. 6. Remove the pot from the stove. Puree the soup with a hand blender until smooth.
7. 7. Season the soup with salt, pepper, and apple cider vinegar. Taste and adjust seasoning.
8. 8. Thin the soup with some warm broth if it is too thick. Serve in deep bowls, sprinkled with the toasted seeds.

Nutrition per serving

• kcal: 380
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 38 g