WWW.FREI-STYLE.COMVegan carrot soup with saffron
Ingredients
- 300 gr carrots
- 100 gr onions
- 5-10 gr fresh ginger
- 2 garlic cloves
- 20 gr olive oil
- 100 ml white wine
- 500 ml water
- 2 Tsp Bouillon
- 150 ml vegan cream (e.g. oat)
- salt
- pepper
- saffron
Topping:
- 200 gr brussels sprouts
- 2 Tbsp olive oil
- 2 Tbsp maple syrup
- salt
- pepper
- chili
Instructions
- 1.Chop the onions and fry in a pan with olive oil
- 2.Add the chopped garlic and ginger and fry for another 3-5 minutes
- 3.Add the chopped carrots and fry for 5 more minutes, then add white wine and let simmer for 3-5 minutes
- 4.Mix the water with the bouillon and add to the pan
- 5.Let simmer for 20-25 minutes
- 6.Puree the soup and season to taste with salt, pepper and some saffron
Topping:
- 1.Preheat the oven to 200 C degree
- 2.Wash and cut the Brussel sprouts in half
- 3.Mix with the other ingredients and bake 20-25 minutes, until crispy
- 4.You can also add fresh or dried cranberries if you like
- 5.Serve the soup with the topping, some cream and saffron threads
Notes
Tip from my kitchen: add the saffron only at the end and let it steep briefly in the hot soup, so the colour and aroma come through best. If you like it creamier, blend the soup a little longer or add another splash of vegan cream. I always serve the roasted Brussels sprouts fresh on the plate so they stay crispy. Any leftover soup freezes beautifully in portions.