Potato soup with carrot strips, sunflower seeds and pumpkin seed oil

Name: Potato soup with carrot strips, sunflower seeds and pumpkin seed oil
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 750 g Potatoes; 1 TABLESPOON Butter; 1 l Vegetable broth (glass or instant); 1 TABLESPOON light balsamic vinegar; 20 g Sunflower seeds; 250 g Carrots; 3 TABLESPOONS Pumpkin seed oil; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
750 g Potatoes
1 TABLESPOON Butter
1 l Vegetable broth (glass or instant)
1 TABLESPOON light balsamic vinegar
20 g Sunflower seeds
250 g Carrots
3 TABLESPOONS Pumpkin seed oil
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel and finely chop the onion. Peel, wash and cut the potatoes into small pieces. Melt butter in a pot. Sauté potatoes and onions in it. Add stock and vinegar.
2
Bring to the boil, cover and cook for about 20 minutes. Meanwhile roast sunflower seeds in a pan without fat until golden brown, take them out. Peel and wash the carrots and cut or slice them into fine strips.
3
Heat 1 tablespoon of pumpkin seed oil and 2-3 tablespoons of water in a coated pan. Steam carrot strips in it for 3-4 minutes until al dente, season with salt and pepper. Puree the soup finely. Stir in cream, season with salt, pepper and sugar.
4
Add the carrot strips to the soup and warm them up. Arrange the soup and sprinkle with sunflower seeds and sprinkle each with about 1/2 tablespoon of pumpkin seed oil.