Sunflower seed soup with beetroot crisps

Total time: 2hr 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 348 Kcal, 9g Protein, 17g Carbohydrates, 24g Fat


  • Soup
  • 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
  • Crisps
  • 1 boiled beets (approx. 250 g), diced
  • 2 tbsp sugar

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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