Carrot and Broccoli Soup

Whether you want a comforting or nutritious meal, this carrot and broccoli soup is a great choice.

Course Soup

Cuisine American

Prep Time 20

Cook Time 30

Servings servings

Calories 351kcal

Author Adina

Equipment

Soup pot
Baking sheet
Parchment paper
Immersion blender Note 1

Ingredients

Vegetables:

1 broccoli about 1 lb/ 450 g; florets and stem divided, Note 2
1 medium onion chopped
2-3 medium carrots about 7 oz/ 200 g, chopped
1 potato about 9 oz/ 250 g, peeled and chopped
2 large garlic cloves chopped

Spices:

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon coriander
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon turmeric
¼ - ½ teaspoon red chili flakes + another pinch for the broccoli
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

Soup:

2 tablespoons olive oil divided
3 cups vegetable broth 700 ml
½ cup heavy cream 125 ml, Note 3
½ cup Parmesan freshly grated, about 1 oz/ 30 g, Note 4
1-2 teaspoons lemon juice to taste

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Broccoli: Cut and peel the broccoli stem. Cut it into small pieces; you will cook them in the soup.
1 lb/ 450 g broccoli
Roast broccoli florets: Divide the broccoli florets for roasting, and toss them with 1 tablespoon of olive oil, a pinch of red chili flakes, salt, and pepper. Roast the seasoned florets in the preheated oven for about 10 minutes.
Chop the vegetables, but keep the onions separated.
1 onion + 2 carrots + 1 potato + 2 garlic cloves
Sauté: Heat 1 tablespoon of olive oil and sauté the onions for about 3 minutes until glossy. Add the chopped broccoli stalk, potatoes, carrots, and garlic and cook for another 3-4 minutes, stirring frequently.
Add all the spices and stir for about 1 minute.
1 teaspoon garlic powder + 1 teaspoon onion powder + 1 teaspoon coriander + 1 teaspoon cumin + ½ teaspoon turmeric + ½ teaspoon smoked paprika + ¼ - ½ teaspoon red chili flakes (to taste) + ½ teaspoon salt + ¼ teaspoon pepper
Simmer: Pour in the vegetable broth, bring the soup to a boil, lower the heat. Simmer with the lid slightly ajar for about 20 minutes until the vegetables are soft.
3 cups/ 700 ml vegetable broth
Blend the soup with an immersion blender, add the cream and the cheese, and blend again. Stir in the roasted broccoli florets and adjust the taste with lemon juice, salt and pepper.
½ cup/ 125 ml heavy cream + ½ cup/ 30 g Parmesan + 1-2 teaspoon lemon juice (to taste) + salt + pepper

Notes

Blending the soup: An immersion blender is the best choice. If you use a stand blender, allow the soup to cool for 5-10 minutes, blend it in batches, gradually increasing the blending speed, and place a folded kitchen towel on the blender’s lid, holding it steady with your hand while blending.
Broccoli: You will cook the chopped stem in the soup and roast the florets in the oven.
Cream: For a vegan carrot and broccoli soup, replace the cream with coconut cream or coconut milk, almond/ oat/ soy milk or cream, or cashew cream or butter.
Parmesan is not vegetarian. To make the soup vegetarian, replace it with vegetarian hard cheese. To make the soup vegan, replace it with about ⅓ cup (50 g) nutritional yeast.

Nutrition