Filter
Reset
Sort ByRelevance
Tunarol3
Sprouts soup with dukkah
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the sweet potatoes and cut into cubes. Bring together with the sprouts, 1 liter of water and the stock cube in a large pan to the boil. Keep a few outer leaves apart from the sprouts. Let the soup cook gently with the lid on the pan for 15 minutes.
-
In the meantime, heat the frying pan without oil or butter and toast the hazelnuts for 3 minutes. Scoop out of the pan onto a plate. Heat the pan again without oil or butter and toast the sesame seeds, cumin seeds, coriander seeds and fennel seeds for 2 minutes.
-
Scoop together with the hazelnuts and a pinch of salt in a mortar and mix the mixture until the nuts are coarsely ground.
-
Remove the pan with soup from the heat and puree with a hand blender until smooth, creamy soup. Season with salt and pepper. Spread over four deep plates and garnish with the yogurt, dice the leaves from the sprouts.
Blogs that might be interesting
-
15 minLunchcold, cooked turkey, lemon, mayonnaise, creme fraiche, shallot, dried tarragon, céréales,turkey sandwich with tarragon mayonnaise
-
10 minLunchready-to-eat avocado, lemon, Clementina mandarin, tahini sesame paste, Kalamata olives without pit, garlic, flatbread, chili flakes, roasted cumin seeds, fresh green herbs,flatbread and avocado puree with tahini and olives
-
40 minLunchfennel bulb, orange, Pizza Dough, Greek yoghurt, raw ham, oregano, olive oil,Easter pizza
-
10 minLunchrice noodles 5mm, Vietnamese broth, Red pepper, beef fillet, bean sprouts, fresh fresh mint, fresh coriander,pho
Nutrition
384Calories
Fat40% DV26g
Protein22% DV11g
Carbs8% DV23g
Loved it