Plat
Brothy Carrot & Butter Bean Soup
55 minPour 4Nutri-Score A€
A
55 min
55 minBrothy Carrot & Butter Bean Soup
ce qu’il vous faut
Ingrédients
carrots (peeled, sliced into rounds)Fruits et légumes500 g
butter beans (cooked, drained and rinsed (2 cans))Épicerie480 g
sweet onion (peeled, cut into wedges)Fruits et légumes1 morceau- butternut squash (half a squash, seeds removed, cut into chunks)Fruits et légumes400 g
garlic (cloves, unpeeled for roasting)Fruits et légumes6 morceaux
olive oil (for roasting and caramelizing)Épicerie45 ml
dried herbs (mixed dried herbs)Épices5 g- Aleppo pepper (crushed)Épices3 g
- vegetable brothÉpicerie1 litre
honeyÉpicerie15 ml- fresh dill (chopped)Fruits et légumes10 g
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
199kcal
- Glucides
- 30 g
- Protéines
- 7 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Marmite
Blender
Poêle
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Finish and serve
- Season with salt and pepper to taste.
- Ladle into bowls and scatter over the fresh dill.