Sunflower Seed Soup with Beetroot Crisps

2hr 40m
Preparation/cooking time: ca. 40m + Bake: ca. 120m

For 1 liters

Nutritional Information

Contains 315 Kcal


  • 1.5 litre vegetable bouillon
  • 100 g sunflower seeds, chopped, roasted
  • 1 cooked beets (approx. 250 g), cut into small cubes
  • salt and pepper to taste
  • 2 tbsp. sugar
  • 3 tbsp. sunflower oil
  • 1 leek, use only the light-coloured part (approx. 100 g), cut into thin strips
  • 1 celery (approx. 300 g), cut into small cubes

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  • Heat the oil in a pan. Sauté the leek, add the celeriac and sauté too. Add 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 with sugar and 50 ml of water, puree, spread the mixture in 4 rows (approx. 2 mm thick and approx. 5 x 20 cm) onto an oven tray lined with baking paper.
  • Bake for approx. 2 hours in the centre of an oven preheated to 100°C. Immediately remove the beetroot mixture from the baking paper and leave to cool.

Products used in this recipe

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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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