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all recipes
Soup
Tomato and carrot soup with Tonka
drucken
Details
Preparation time: 40 min
vegan
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
Preparation time: 40 min
vegan
drucken
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.
drucken
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
Preparation time: 40 min
vegan
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