Plato principal
Brothy Carrot & Butter Bean Soup
55 minPara 4Nutri-Score A€
A
55 min
55 minBrothy Carrot & Butter Bean Soup
lo que necesita
Ingredientes
carrots (peeled, sliced into rounds)Frutas y verduras500 g
butter beans (cooked, drained and rinsed (2 cans))Despensa480 g
sweet onion (peeled, cut into wedges)Frutas y verduras1 pieza- butternut squash (half a squash, seeds removed, cut into chunks)Frutas y verduras400 g
garlic (cloves, unpeeled for roasting)Frutas y verduras6 piezas
olive oil (for roasting and caramelizing)Despensa45 ml
dried herbs (mixed dried herbs)Especias5 g- Aleppo pepper (crushed)Especias3 g
- vegetable brothDespensa1 litro
honeyDespensa15 ml- fresh dill (chopped)Frutas y verduras10 g
saltEspecias5 g
black pepper (ground)Especias2 g
por ración
Nutrición
199kcal
- Carbohidratos
- 30 g
- Proteínas
- 7 g
- Grasas
- 6 g
lo que usará
Utensilios
Horno
Bandeja de horno
Olla
Batidora de vaso
Sartén
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Finish and serve
- Season with salt and pepper to taste.
- Ladle into bowls and scatter over the fresh dill.