Ingredients with Measurements:
- 1 cup chopped elecampane root
- 2 cups chopped carrots
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Add the chopped elecampane root and carrots, and sauté for 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let the soup simmer for 20 minutes or until the vegetables are tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the coconut milk.
9. Season with salt and pepper to taste.
10. Heat the soup over low heat until warmed through.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Heat the soup over low heat until warmed through.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 214
- Fat: 16g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- If you cannot find elecampane root, you can substitute it with burdock root or parsnips.
- If you are not a fan of coconut milk, you can use heavy cream or almond milk instead.
Variations:
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- You can also add other vegetables such as celery, sweet potatoes, or butternut squash.
Tips and tricks:
- Be sure to chop the elecampane root and carrots into small pieces to ensure they cook evenly.
- If you are using a blender to puree the soup, be sure to let it cool slightly before blending to avoid any accidents.
- Taste the soup before adding salt and pepper, as the vegetable broth may already be seasoned.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or crème fraîche on top.
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
- A side salad with mixed greens, cherry tomatoes, and a vinaigrette dressing would be a great complement to this soup.
Troubleshooting advice:
- If the soup is too thick, you can add more vegetable broth or coconut milk to thin it out.
- If the soup is too thin, you can let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to wash the elecampane root and carrots thoroughly before using them in the recipe.
Food history:
- Elecampane root has been used for medicinal purposes for centuries, and is said to have anti-inflammatory and digestive properties.
Flavor profiles:
- This soup has a slightly sweet and earthy flavor, with a creamy and smooth texture.
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a comforting meal on a chilly day.
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