Creamy Amaranth and Parsnip Soup with Sunflower Seeds
A smooth, mild soup topped with toasted crunchy sunflower seeds.
EasyPrep 10 minCook 20 min2 servings
Nutrition facts
Per serving330Calories
8gProtein
40gCarbs
14gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Amaranth seeds, raw80 g
- Parsnip, raw250 g
- Sunflower seeds1 tbsp
- Olive oil1 tbsp
Steps
- 1
Sauté diced parsnip in olive oil for 4 minutes.
- 2
Add amaranth seeds and 600 ml water then cook for 15 minutes.
- 3
Toast sunflower seeds in a dry pan until lightly golden.
- 4
Blend soup smoothly and sprinkle toasted sunflower seeds on top.
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