Roasted Sunflower Seed Soup

Ingredients

• 180 g Sunflower seeds
• 90 g Onion
• 90 g Carrots
• 15 g Garlic
• 200 g Vegetable broth
• 15 g Olive oil
• 10 g Heavy cream

Steps

1. Toast sunflower seeds in a dry skillet until fragrant.
2. Sauté onion, carrots, and garlic in olive oil until softened.
3. Pour in vegetable broth and simmer until 95 °C (95 °C (203 °F)) and carrots are tender.
4. Blend toasted seeds and cream into the soup until smooth.
5. Reheat gently and ladle into bowls.

Per serving

325 kcal · protein 9.4 g · carbs 16.9 g · fat 26.6 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy

Labels: vegetarian, gluten-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.