Danie główne
Brothy Carrot & Butter Bean Soup
55 minPorcje: 4Nutri-Score A€
A
55 min
55 minBrothy Carrot & Butter Bean Soup
czego potrzebujesz
Składniki
carrots (peeled, sliced into rounds)Warzywa i owoce500 g
butter beans (cooked, drained and rinsed (2 cans))Spiżarnia480 g
sweet onion (peeled, cut into wedges)Warzywa i owoce1 kawałek- butternut squash (half a squash, seeds removed, cut into chunks)Warzywa i owoce400 g
garlic (cloves, unpeeled for roasting)Warzywa i owoce6 kawałki
olive oil (for roasting and caramelizing)Spiżarnia45 ml
dried herbs (mixed dried herbs)Przyprawy5 g- Aleppo pepper (crushed)Przyprawy3 g
- vegetable brothSpiżarnia1 litr
honeySpiżarnia15 ml- fresh dill (chopped)Warzywa i owoce10 g
saltPrzyprawy5 g
black pepper (ground)Przyprawy2 g
na porcję
Wartości odżywcze
199kcal
- Węglowodany
- 30 g
- Białko
- 7 g
- Tłuszcz
- 6 g
czego użyjesz
Przybory
Piekarnik
Blacha do pieczenia
Garnek
Blender kielichowy
Patelnia
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Finish and serve
- Season with salt and pepper to taste.
- Ladle into bowls and scatter over the fresh dill.