Creamy carrot, celery and lemongrass soup
accompanied by tender wheat and fresh dill
An aromatic soup with citrus flavours, thanks to the ginger and lemongrass.
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut, wheat, celery, gluten, sesame
Utensils:
(Hand) blender
Ingredients
Onion
Garlic
Celery
Lemongrass
Carrot
Ginger
Oat milk
Round white rice
Tahini
Vegetable seasoning
Tender wheat
Almonds
Fresh dill
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2996
716
24
3
110
28
12
19
0
234
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Place the tender wheat with 500ml of water in a pot. Bring it to a boil and cook it for 10 minutes. Drain the water and set aside.
2.
Wash the vegetables. Peel and chop the carrot, onion, garlic and ginger. Cut the celery into pieces. Heat 2 tablespoons of oil in a pot and sauté all the vegetables together with the lemongrass and a pinch of salt for 3-5 minutes. Add the vegetable seasoning, the rice and the milk. Bring it to a gentle boil and let it simmer for 12 minutes. Once the vegetables are tender, remove the lemongrass and blend the rest with a hand blender to a smooth cream. If necessary, add some water to make the soup thinner. Add the tahini, chopped dill and season to taste. Mix it well.
3.