Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 bunch orache, chopped
- 2 roasted red peppers, chopped
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add smoked paprika, cumin, coriander, salt, and black pepper and stir to combine.
4. Pour in vegetable broth and bring to a boil.
5. Add chopped orache and roasted red peppers and simmer for 10 minutes.
6. Remove from heat and let cool slightly.
7. Use a blender or immersion blender to puree the soup until smooth.
8. Return the soup to the pot and stir in heavy cream and lemon juice.
9. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 17g
Carbohydrates: 15g
Protein: 4g
Sodium: 800mg
Substitutions for ingredients:
- Orache can be substituted with spinach or kale.
- Roasted red peppers can be substituted with fresh red peppers.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- If using a blender, blend in batches to avoid overfilling the blender.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stove over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve in individual bowls with a drizzle of olive oil and a sprinkle of smoked paprika.
Garnishes:
- Fresh herbs, such as parsley or cilantro, can be used as a garnish.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Orache, also known as mountain spinach, has been used in cooking for centuries and was a staple in many European diets.
Flavor profiles:
- The soup has a smoky and slightly spicy flavor from the smoked paprika and cumin, with a hint of sweetness from the roasted red peppers.
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a light lunch.
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