Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups pea sprouts
- 2 cups chopped carrots
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup heavy cream (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
2. Add vegetable broth, pea sprouts, and chopped carrots to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Season with salt and black pepper to taste. If desired, stir in heavy cream for added richness.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 3g
Fiber: 4g
Sodium: 800mg
Substitutions for ingredients:
- Olive oil: can be substituted with any other cooking oil
- Vegetable broth: can be substituted with chicken or beef broth
- Pea sprouts: can be substituted with spinach or kale
- Heavy cream: can be substituted with coconut cream or cashew cream for a vegan option
Variations:
- Add a pinch of cumin or curry powder for added flavor
- Top with croutons or toasted nuts for added texture
- Add a dollop of sour cream or yogurt for added tanginess
Tips and tricks:
- Use fresh, high-quality vegetables for the best flavor
- Be sure to blend the soup until it is completely smooth for a silky texture
- Adjust the seasoning to your taste preferences
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
Fresh herbs, croutons, toasted nuts, or a dollop of sour cream or yogurt.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables, grilled chicken, or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the vegetables until they are tender to ensure they are safe to eat.
- Store leftover soup in the refrigerator promptly to prevent bacterial growth.
Food history:
Pea sprouts have been used in Chinese cuisine for centuries and are a popular ingredient in many Asian dishes.
Flavor profiles:
This soup has a fresh, earthy flavor with a hint of sweetness from the carrots.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter to a larger meal.
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