Hoofdgerecht
Brothy Carrot & Butter Bean Soup
55 minVoor 4Nutri-Score A€
A
55 min
55 minBrothy Carrot & Butter Bean Soup
wat je nodig hebt
Ingrediënten
carrots (peeled, sliced into rounds)Groente en fruit500 g
butter beans (cooked, drained and rinsed (2 cans))Voorraadkast480 g
sweet onion (peeled, cut into wedges)Groente en fruit1 stuk- butternut squash (half a squash, seeds removed, cut into chunks)Groente en fruit400 g
garlic (cloves, unpeeled for roasting)Groente en fruit6 stukken
olive oil (for roasting and caramelizing)Voorraadkast45 ml
dried herbs (mixed dried herbs)Kruiden en specerijen5 g- Aleppo pepper (crushed)Kruiden en specerijen3 g
- vegetable brothVoorraadkast1 liter
honeyVoorraadkast15 ml- fresh dill (chopped)Groente en fruit10 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
199kcal
- Koolhydraten
- 30 g
- Eiwitten
- 7 g
- Vetten
- 6 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Soeppan
Blender
Koekenpan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Finish and serve
- Season with salt and pepper to taste.
- Ladle into bowls and scatter over the fresh dill.