Nourishing Broccoli Carrot Cream Soup
Healthy Eating | Diet Recipe | Broccoli Soup | Carrot Soup | Italian Puree Soup
Introducing a comforting and satisfying Italian-style puree soup, as warm and wholesome as freshly cooked rice. This nutritious recipe features a harmonious blend of fresh broccoli, sweet carrots, and a subtle hint of leek, providing a filling experience with just one bowl. Its smooth and creamy texture makes it enjoyable for all ages, and we highly recommend it for those who favor a healthy diet. (You can find the video for this recipe starting at 02:42.)
Soup Ingredients
- 100g fresh broccoli stems
- 50g fresh broccoli florets
- 50g sweet carrots
- 3 cloves aromatic garlic
- 30g mild leek (white part preferred)
- A drizzle of extra virgin olive oil
- 2 whole pecans (for garnish)
Flavor Enhancing Seasonings
- 22g unsalted butter
- 2 pinches Himalayan pink salt
- 200ml water
- 100ml heavy cream
- 1 tsp Parmigiano-Reggiano cheese
- 22g unsalted butter
- 2 pinches Himalayan pink salt
- 200ml water
- 100ml heavy cream
- 1 tsp Parmigiano-Reggiano cheese
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Separate the broccoli into nutritious stems and fragrant florets. Peel the tough outer skin of the stems with a peeler, then chop them into bite-sized pieces for even cooking. Break the broccoli florets into small pieces and thinly slice the leek. Slice the carrots into appropriate sizes so they cook well and release their sweetness. Mince the garlic into thin slices to enhance its aroma.
Step 2
Now, let’s start cooking the soup. Heat a non-stick pan over medium heat and add a little olive oil. Add the sliced garlic and sauté gently for 1-2 minutes, being careful not to burn it, to release its fragrance. The aroma will make the soup even more delicious.
Step 3
Once the garlic is fragrant, add the sliced leek and sauté for another 1-2 minutes. The leeks will become translucent and their sweetness will develop.
Step 4
Add the unsalted butter and let it melt. Then, add the prepared broccoli stems and carrots to the pan. Sauté for 3-4 minutes over medium-low heat, stirring occasionally, to enhance the vegetables’ flavors. It’s important to stir well to prevent the vegetables from sticking to the pan.
Step 5
Add the broccoli florets and the 2 pinches of Himalayan pink salt to the sautéed vegetables. Continue to cook for another 2-3 minutes. The salt will help bring out the vegetables’ umami flavors.
Step 6
Pour in 200ml of water and bring it to a boil over high heat. Once the soup starts boiling, reduce the heat to medium, cover the pot, and simmer for about 5 minutes until the vegetables are tender. Ensure the vegetables are fully cooked for a smooth puree later.
Step 7
Turn off the heat completely. Use an immersion blender to finely puree the cooked vegetables directly in the pot. The key is to blend until it’s completely smooth, with no chunks remaining. (If using a regular blender, carefully transfer the mixture and blend.)
Step 8
Return the pureed soup to the pot and place it back on the stove. Pour in 100ml of heavy cream and stir gently to combine. Once the soup begins to simmer again, maintain medium heat and cook for another 2-3 minutes to achieve the desired consistency. Be careful not to overcook, as the cream might separate.
Step 9
Finally, stir in 1 tsp of Parmigiano-Reggiano cheese to add a rich flavor. Stir gently until the cheese is melted and incorporated, enhancing the soup’s depth.
Step 10
Ladle the warm soup into bowls. Drizzle a little olive oil on top and garnish with the 2 whole pecans for a beautifully presented and nutritious Broccoli Carrot Soup. Enjoy your meal!
