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Preparation 45 minutes

Is there really a root that banishes the blues and improves your mood? Sure! The lotus root, which grows up to 4 metres long, can do what only chocolate has been proven to do. Which is why lotus root adds an extra bit of power to the soup of the same name. Bean sprouts complement this Asia-inspired soup perfectly, and add even more vitamins and minerals.


  • 3 celery sticks
  • 1 leek
  • 1 small carrot
  • 2 parsley leaves
  • 250 g lotus root
  • 250 g bean sprouts
  • Coriander (to taste)
  • 1 tsp salt
  • 1 tsp pepper
  • 400 ml water
  • 250 ml soy cream


Step 1: Peel the carrots. Wash the leek and celery, then chop everything roughly. Put them in the blender, together with the parsley.

Step 2: Add the lotus root and bean sprouts. Season to taste with salt, pepper and coriander.

Step 3: Depending on how creamy you like your soup, add up to 400ml of water. You can also add water through the opening in the blender lid while your blender is running.

Step 4: Select the ‘smooth soup’ program on your blender. Once the program is finished it will keep your soup warm automatically.

HINT: To pause and resume the program at any time, use the START/STOP button.

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