VEGAN CARROT SALAD WITH SUNFLOWER SEEDS & SOUP
Ingredients
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FRESH
bio carrot 500g
bio broccoli 125g
oinon
garlic
ginger 7g
coriander
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PROCESSED
miso paste 30g
dijon mustard 1tsp
coconut milk 1dl
bio coconut oil 1tsp
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-
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DRY
barley groats
sunflower seeds 75g
cayenne pepper
sea salt
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Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients.
Diagonally cut half of the carrots into half-moons and separate
the broccoli florets from the stalk. Then, chop the rest
of the carrots for soup, along with onion,
the broccoli stalk, garlic & ginger.
Heat up oil in a tall pot, add onion with ginger and the chopped
broccoli stalks. When lightly fried, add the carrots,
and top the pot off with barley groats.
Add water and cook until the carrots become tender. Add coconut
milk and mustard, then blend until smooth. Turn off the heat,
and let the soup cool down. Then, blend in
the miso paste with cayenne pepper.
Roast the sunflower seeds and add salt to taste.
Heat up oil in a large pan and fry the carrots with garlic.
Add the broccoli florets and top the pan off with sunflower seeds.
Pour sunflower seed oil over the warm carrot salad to taste,
and stir well.
Serve your #planetfriendlyfood with cilantro.
& enjoy your meal :)
made on Earth 4 Earth
