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Brothy Carrot & Butter Bean Soup
55 Min.Für 4Nutri-Score A€
A
55 Min.
55 Min.Brothy Carrot & Butter Bean Soup
was Sie brauchen
Zutaten
carrots (peeled, sliced into rounds)Obst & Gemüse500 g
butter beans (cooked, drained and rinsed (2 cans))Vorräte480 g
sweet onion (peeled, cut into wedges)Obst & Gemüse1 Stück- butternut squash (half a squash, seeds removed, cut into chunks)Obst & Gemüse400 g
garlic (cloves, unpeeled for roasting)Obst & Gemüse6 Stücke
olive oil (for roasting and caramelizing)Vorräte45 ml
dried herbs (mixed dried herbs)Gewürze5 g- Aleppo pepper (crushed)Gewürze3 g
- vegetable brothVorräte1 Liter
honeyVorräte15 ml- fresh dill (chopped)Obst & Gemüse10 g
saltGewürze5 g
black pepper (ground)Gewürze2 g
pro Portion
Nährwerte
199kcal
- Kohlenhydrate
- 30 g
- Eiweiß
- 7 g
- Fett
- 6 g
was Sie verwenden
Utensilien
Backofen
Backblech
Kochtopf
Standmixer
Bratpfanne
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the squash, onion and garlic
- Heat the oven to 200 °C.
- Toss the squash chunks, onion wedges and unpeeled garlic cloves with olive oil, salt and pepper on a baking tray.
- Roast until tender and lightly golden.
- Schritt 2
Caramelize the carrots
- Heat a little olive oil in a frying pan.
- Add the sliced carrots and cook until softened and browned at the edges.
- Stir in the dried herbs and Aleppo pepper.
- Schritt 3
Blend the garlicky broth base
- Squeeze the roasted garlic out of its skins.
- Blend the roasted squash, onion and garlic with a ladle of vegetable broth until smooth.
- Schritt 4
Simmer the soup
- Transfer the blended mixture to a stockpot with the remaining broth and the caramelized carrots.
- Stir in the honey and simmer gently to bring the flavors together.
- Add the butter beans and cook until heated through.
- Schritt 5
Finish and serve
- Season with salt and pepper to taste.
- Ladle into bowls and scatter over the fresh dill.