Description
Hearty carrot and broccoli soup blends garden-fresh vegetables into a comforting bowl of nourishment. Robust flavors and simple ingredients come together, inviting you to savor each spoonful of this wholesome culinary creation.
Ingredients
Scale
- 1 kg (2.2 lbs) carrots, peeled and loosely chopped
- 500 g (1.1 lbs) potatoes, peeled and loosely chopped
- 300 g (10.6 oz) tenderstem broccoli
- 2 medium onions, diced
- 1.5 L (6.3 cups) vegetable stock
- 3 tbsps olive oil
- 6 cloves garlic (4 diced, 2 finely diced)
- ½ medium lemon, juiced
- 1 tsp cumin
- ½ tsp turmeric
- 1 small red chilli, finely diced
Instructions
- Prep Vegetables: Dice onions, mince garlic, chop carrots and potatoes, ensuring uniform size for consistent cooking.
- Sauté Foundation: Heat olive oil in a large skillet over medium flame. Sweat onions and garlic until translucent and fragrant, releasing their aromatic essence.
- Spice Infusion: Add chopped carrots, potatoes, cumin, and turmeric. Stir thoroughly to coat vegetables, allowing spices to bloom and intensify flavor profiles.
- Liquid Integration: Pour vegetable stock into skillet, bringing to a vigorous boil. Immediately reduce heat, cover, and simmer for 20 minutes until vegetables become tender and infused with rich, layered flavors.
- Broccoli Roasting: Simultaneously prepare broccoli florets on a baking sheet. Dress with lemon juice, crushed garlic, and olive oil. Roast in a preheated 356°F (180°C) oven for 15 minutes, creating crisp, caramelized edges.
- Blending Technique: Transfer soup to a high-powered blender, puréeing until achieving a silky, luxurious texture. Season with sea salt and black pepper, adjusting to taste.
- Plating Artistry: Ladle soup into serving bowls, crowning with roasted broccoli florets to provide a vibrant, textural contrast and visual appeal.
Notes
- Spice Balancing: Adjust cumin and turmeric quantities to personal taste preferences, ensuring robust yet harmonious flavor without overwhelming the vegetable essence.
- Roasting Technique: Watch broccoli carefully during oven roasting to prevent burning, aiming for golden crisp edges that add delightful texture and caramelized notes.
- Blending Consistency: Use caution when blending hot soup, removing lid’s center cap and covering with a towel to allow steam escape and prevent potential pressure buildup.
- Temperature Control: Maintain medium-low simmer while cooking vegetables to preserve nutritional integrity and develop deep, rich flavor undertones.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg