Carrot and Broccoli Soup
Sometimes you just can't get to your main supermarket, nor
to the fresh veg stall on the market, so you have to make
do with the corner shop and what is available there. It makes
it more of a challenge, and more fun, to come up with a new
soup recipe based on what you find and what you have got in
your cupboards or fridge.
Carrots and Broccoli seem to always be available, even in
the smallest veg section, so the choice was more or less made
for me. The challenge was to make the soup tasty!
You can't beat good home-made soup and this is another easy
one to make. When making this sort of soup quantities do not
have to be exact and ingredients can be changed to suit your
own personal taste.
I have used all vegetable stock cubes to make it a vegetarian
soup but you could replace them with chicken stock cubes or
a mixture of both.
The carrots I bought were wonderfully clean so all I had
to do was remove the tops and then chop them up. If you buy
carrots in their natural condition you will of course need
to wash them thoroughly and peel them if they are a bit rough.
Only cook the Broccoli florets, discarding the big thick stem.
1kg Carrots, chopped into one inch segments
300g Broccoli (2 heads)
2 red chillies, diced (seeds in)
4/5 Garlic cloves, roughly chopped
4 Vegetable stock cubes
2 heaped tsps Smoked Paprika (mild)
2 heaped tsps Chinese 5 Spice
1 tsp salt
Bunch of fresh Flat Leaf Parsley
Freshly ground Black pepper
peel and chop the carrots into roughly one inch pieces and
place in pan.
up your Broccoli and add florets to the pan.
the tops from the red chillies and then thinly slice them
and add to the pan.
and roughly chop your garlic cloves. (You can use more or
less according to your tastes.) Add to the pan.
water to the pan so the level is about one inch from the
top of your pan. Bring to the boil and then leave to simmer
for an hour or so.
the soup to see how salty it is. At this stage you add three
vegetable stock cubes ( I prefer Knorr stock cubes. I use
the stock cubes both to enhance the flavour but also to
season the soup as stock cubes are quite salty which is
why you should add and then taste after they have dissolved.)
Once dissolved taste again to see whether you want to add
the fourth vegetable stock cube.
the Smoked Paprika and the Chinese 5 Spice. Stir in well
and simmer for a few more minutes before tasting again to
see if you should add the teaspoon of salt or not.
chop your Parsely (plenty of it) and add to pan. Add a generous
few twists of freshly ground black pepper. Continue to simmer
for a further two or three minutes and then remove from
half the cooked carrots from the pan, drain them over a
bowl so as not to lose any of your liquid and then discard.
the soup in either a liquidiser (will need to do in batches)
or with a hand-held liquidiser so that a smooth consistency
immediately or leave to cool and store in the fridge and
reheat as required. If not using all at once only reheat
the amount you need each time and not the whole pan of soup.
anything like this does not require you to use precise amounts
so do not worry too much about weighing or the size of the
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