Vegetable Cream Soup
Just a humble vegetable cream soup with some Moroccan ingredients.
This recipe yields 6 portions.
Ingredients:
1 onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 carrots (peeled and chopped)
2 potatoes (peeled and chopped)
1 sweet potato (peeled and chopped)
1 zucchini (chopped)
1 red bell pepper (chopped)
4 cups vegetable broth
1/2 cup heavy cream
Salt and pepper, to taste
Fresh cilantro, chopped (optional)
Directions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until the onion is translucent.
Add the cumin, coriander, turmeric, cinnamon, and cayenne pepper and stir to combine. Cook for 1-2 minutes until fragrant.
Add the chopped carrots, potatoes, sweet potato, zucchini, and red bell pepper and stir to coat them in the spices. Cook for 5-7 minutes until the vegetables start to soften.
Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender.
Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
Stir in the heavy cream and season with salt and pepper to taste.
Serve the soup hot, garnished with fresh cilantro if desired.
Enjoy!
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