Creamy Tomato Soup with sprinkled seeds Vegetarian Recipe

Ingredients For 6 people:

  • 1 yellow onion, small
  • 2 garlic cloves
  • 0.5 tsp thyme
    2 tablespoons olive oil
  • 2 tablespoons tomato puree
  • 1 cup white wine, dry
  • 1 pack of crushed tomatoes, (500 g)
  • 5 dl water
  • 2 tablespoons vegetable broth powder, organic, eg country broth
    1 pack of mixed beans, (380 g)
  • 1 pinch powdered sugar
  • 0.5 tsp salt
  • 1 pinch black pepper, freshly ground
  • Fröströssel:
  • 1 dl pumpkin seeds
  • 1 dl sunflower seeds
  • 1 garlic clove
    1 tbsp olive oil

How to prepare

  • Peel and chop onions and garlic. Mash onion chop and thyme in oil about 2 min. Stir in the tomato puree and let it simmer for about 1 minute.
  • Add the wine.
  • Pour in tomatoes and water, add broth and beans. Season with sugar, salt and pepper. Let the soup simmer without lid for about 10 minutes.
  • Seed sprout: Mix pumpkin seeds and sunflower seeds. Peel and finely chop the garlic. Mix the garlic with the seeds and stir in the oil.
  • Mix the soup smoothly with the mixing rod and serve with the sprinkles on top.

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