Nutrition for beauty | Хранене за Красота
Nutrition for beauty | Хранене за Красота
Autumn Vegetable Soup
Prep Time
10 minutes
Cooking Time
35 minutes
Yields
4-6
Ingredients
- 2 heads of broccoli;
- 2 tbsp extra virgin olive oil;
- 1 tsp sea salt;
- 1 tsp black pepper;
- 1 tsp garlic powder;
- 1 tsp dried oregano;
- 1 tsp dried basil;
- 1 tsp dried thyme;
- 4 tbsp unsalted butter;
- 1 onion;
- 4 garlic cloves;
- 3 medium carrots;
- 3 tbsp flour;
- 1 tsp sea salt;
- 1 tsp smoked paprika;
- 1 tsp mustard powder;
- 1 tsp garlic powder;
- ½ tsp black pepper;
- 3 cups vegetable stock/broth;
- ¾ cup heavy cream;
- 3 cups cheddar, grated.
Directions
- Preheat the oven to 200℃ and place a sheet of parchment paper on the tray;
- Prepare the produce: chop the onion, mince the garlic, peel and chop the carrots, rinse and finely chop the broccoli and the stem;
- Place the broccoli in a bowl, drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, oregano, basil, and thyme and stir to combine;
- Arrange the broccoli in the pan in a single layer and roast until slightly charred but with a bit of crunch (10-15 minutes). Remove from the oven and let cool;
- Melt the butter in a medium-sized Dutch oven pot. Add the onion and sauté over medium heat until translucent;
- Add garlic and carrots and continue to sauté until golden (1-2 minutes). Add flour, salt, black and red pepper, mustard powder, and garlic and stir to combine;
- Add the broccoli, the liquid cream, and the vegetable broth, mix well, and let it boil for 1-2 minutes. Then reduce heat to low to simmer (5 minutes);
- With a hand-held immersion blender, puree until coarse (there should be small pieces) (2-3 minutes);
- Add cheddar and stir to melt completely and thicken;
- Remove from heat and serve immediately;
- Store in a tightly closed container in the fridge for 2-3 days, for optimal freshness;
- You can deep freeze for 4-6 months.
Notes
- Replace common flour with arrowroot, tapioca, or another gluten-free option;
- Replace the butter and cheddar with olive oil and almond cream for a vegan version. Use crushed roasted salted almonds for garnishing as well;
- Blanch the broccoli instead of roasting it;
- Replace the vegetable broth with 4 cups of water, 1 tbsp. Herbs de Provence 1 tsp. Samardala powder and 1 tsp. garlic powder;
- If the soup becomes too thick, add more broth or water.