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Vegan pea soup with saffron and roasted sunflower seeds

Vegan pea soup with saffron and roasted sunflower seeds

Difficulty

Time

20 min

Author

This recipe is prepared with:

Product

MultiQuick 5 Vario Hand blender MQ 5245 WH

Ingredients

Servings: 4

Makes:

For the soup
600 grams frozen peas
600-700 ml vegetable broth
150 ml oat cream
1  lemon, juice of
1  shallot, large
1 Tbsp sunflower oil
½ tsp. saffron threads
1 tsp. sugar

For the topping
20 grams sunflower seeds
1 Tbsp sunflower oil

To garnish
  micro greens
  saffron
  oat cream
  salt
  pepper

Instructions

STEP 1/6

For the soup, peel the shallot and chop finely with Braun’s MultiQuick 5 Vario 350 ml chopper attachment.

STEP 2/6

Heat oil in a pot and sauté the chopped shallot for 1-2 minutes until translucent.

STEP 3/6

Add the peas, saffron, sugar and lemon juice to the onion and pour in vegetable broth and cream. Simmer for 1-2 minutes over medium heat.

STEP 4/6

Puree finely with the hand blender shaft and season with lemon juice, salt and pepper.

STEP 5/6

For the topping, heat oil in a pan and roast the sunflower seeds in it for 3-4 minutes until golden brown, turning several times.

STEP 6/6

Pour the soup into bowls, garnish with cream, sunflower seeds, micro greens and saffron and serve.

This recipe was prepared using Braun’s MultiQuick 5 Vario (MQ 5245 WH).
Prepare the recipe also with one of our other models such as Braun's MultiQuick 9 (MQ 9147 X) or MultiQuick 7 (MQ 7025 X).

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Recipes
Vegan pea soup with saffron and roasted sunflower seeds

Vegan pea soup with saffron and roasted sunflower seeds

Show me the recipe

Difficulty

Time

20 min

Author

Show me the recipe

Servings:4

Makes:

Ingredients

This recipe is prepared with:

4191-MQ5245WH

Instructions

STEP 1/6

For the soup, peel the shallot and chop finely with Braun’s MultiQuick 5 Vario 350 ml chopper attachment.

STEP 2/6

Heat oil in a pot and sauté the chopped shallot for 1-2 minutes until translucent.

STEP 3/6

Add the peas, saffron, sugar and lemon juice to the onion and pour in vegetable broth and cream. Simmer for 1-2 minutes over medium heat.

STEP 4/6

Puree finely with the hand blender shaft and season with lemon juice, salt and pepper.

STEP 5/6

For the topping, heat oil in a pan and roast the sunflower seeds in it for 3-4 minutes until golden brown, turning several times.

STEP 6/6

Pour the soup into bowls, garnish with cream, sunflower seeds, micro greens and saffron and serve.

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Vegan pea soup with saffron and roasted sunflower seeds

This recipe is prepared with:

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Vegan pea soup with saffron and roasted sunflower seeds

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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Food preparation

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Breakfast

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Vegan pea soup with saffron and roasted sunflower seeds

This recipe is prepared with:

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Vegan pea soup with saffron and roasted sunflower seeds

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

Food preparation

Cooking

Breakfast

Garment care

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