Tomato and carrot soup with Tonka

Details

40 min

vegan

Recipe from Rapunzel employee Eva

Ingredients

For 4 people

4 tbs Rapunzel olive oil fruity, extra virgin
1 red onion, diced
2 carrots, diced
1 garlic clove, chopped
1 tbs Rapunzel maple syrup grade C
3 tbs Tomato pepper paste in the tube
1 glass of Rapunzel pizza tomato
50g Rapunzel Cashew Break
2 tbs herbs like basil, thyme, rosemary
1 tbsp. Rapunzel Cashewmus
¼ tsp Rapunzel Tonka bean, ground
salt and pepper to taste

Details

40 min

vegan

Recipe from Rapunzel employee Eva

Method

Heat the olive oil, fry the onions and carrots until golden brown. Add garlic and fry briefly. Caramelise with maple syrup, add the tomato-paprika-marrow and fry briefly.

Douse with pizza tomato and 350 ml of water and simmer for about 15 minutes until the carrots are soft.

In the meantime, brown the cashews in a frying pan and set aside. Finely chop herbs.

Ingredients

For 4 people

4 tbs Rapunzel olive oil fruity, extra virgin
1 red onion, diced
2 carrots, diced
1 garlic clove, chopped
1 tbs Rapunzel maple syrup grade C
3 tbs Tomato pepper paste in the tube
1 glass of Rapunzel pizza tomato
50g Rapunzel Cashew Break
2 tbs herbs like basil, thyme, rosemary
1 tbsp. Rapunzel Cashewmus
¼ tsp Rapunzel Tonka bean, ground
salt and pepper to taste

Details

40 min

vegan

Recipe from Rapunzel employee Eva

Rapunzel Products

Tonka bean, ground

Tomato pepper paste in the tube

Pizza tomatoes

Cashew kernels crushed HAND IN HAND

Cashew butter HAND IN HAND

Maple syrup grade C

Olive oil extra virgin