Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 4 cups chopped carrots
- 2 cups chopped mizuna
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent.
2. Add the vegetable broth, chopped carrots, mizuna, salt, black pepper, and cayenne pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
3. Remove the pot from the heat and let it cool for a few minutes. Use a blender or immersion blender to puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is warmed through.
5. Serve the soup hot, garnished with additional mizuna leaves or croutons if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Per serving:
Calories: 200
Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 1300mg
Carbohydrates: 20g
Fiber: 5g
Sugar: 9g
Protein: 5g
Substitutions for ingredients:
- Mizuna can be substituted with spinach or kale.
- Heavy cream can be substituted with coconut milk or almond milk.
Variations:
- Add a tablespoon of grated ginger for an extra kick of flavor.
- Top with roasted chickpeas or croutons for added texture.
- Substitute the vegetable broth with chicken broth for a non-vegetarian version.
Tips and tricks:
- To make the soup creamier, add more heavy cream or blend longer.
- Adjust the seasoning to your taste by adding more or less salt, pepper, or cayenne pepper.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until it is warmed through.
Presentation ideas:
Serve the soup in a bowl with a swirl of heavy cream on top and a sprig of mizuna.
Garnishes:
Garnish the soup with additional mizuna leaves or croutons.
Pairings:
Pair the soup with a crusty bread or a side salad.
Suggested side dishes:
Serve the soup with a side of roasted vegetables or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the soup until the carrots are tender to ensure that it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Mizuna is a Japanese leafy green that is commonly used in salads and soups. Carrots are a root vegetable that originated in Afghanistan and were later cultivated in Europe.
Flavor profiles:
This soup is creamy and slightly spicy, with a hint of sweetness from the carrots.
Serving suggestions:
Serve the soup as a starter for a dinner party or as a light lunch.
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