Ingredients with Measurements:
- 1 pound of radishes, trimmed and halved
- 1 pound of carrots, peeled and chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 4 cups of vegetable broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1/2 cup of heavy cream (optional)
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the radishes, carrots, onion, and garlic with olive oil, thyme, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
4. Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. If desired, stir in the heavy cream and heat through.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 20g
Protein: 3g
Sodium: 800mg
Fiber: 5g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use dried rosemary instead of thyme.
- You can use coconut milk instead of heavy cream.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or grated Parmesan cheese.
- Add a can of drained and rinsed white beans for extra protein.
Tips and tricks:
- Make sure to spread the vegetables in a single layer on the baking sheet to ensure even roasting.
- Use an immersion blender for easier cleanup.
- Taste and adjust seasoning as needed.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce it.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Radishes and carrots have been cultivated for thousands of years and are popular vegetables in many cuisines around the world.
Flavor profiles:
This soup has a sweet and earthy flavor from the roasted vegetables, with a hint of thyme and garlic.
Serving suggestions:
Serve hot as a comforting and nutritious meal.
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