Roasted carrot and capsicum soup with broccolini

Another cold, windy, gloomy and hail stones day. Soup is the main meal as it’s steaming hot and comforting. Also, I got carrot and capsicum previously bought a few days ago. Yesterday I bought some broccolini. Will add it to the soup.

Will eat it with toast and followed by dessert cake that I made 2 days ago. Similar to my previous soup just change custard to thickened cream and added the broccolini. Replace Tahini with chili pesto and added nutmeg. This soup is creamy, spicy, delicious hearty, and comforting. Let’s cook and sit by the fireplace and eat my soup!!!

Ingredients

4 carrots, stems and top removed
1 red capsicum, deseed and cut into thick pieces
2-3 c vegetables stock, divide
1/2 onion, finely chopped
5 Tbs thickened cream
1 Tbs chili pesto (OPT)
1 Tbs garlic minced
1/8 Tsp nutmeg powder
1/8 Tsp ginger powder
oil
salt
black pepper

Garnish

1 bunch broccolini
1 Tbs oil
1 Tbs minced garlic
1 Tbs balsamic vinegar (OPT)
1 Tsp ginger powder
chili flakes
oil
water
salt and pepper

Method


Preheat oven to 200 degrees C. Line baking tray with foil. Place carrots and capsicums on the tray. Drizzle with oil and season with salt and pepper. Roast turning occasionally, until golden for about 12-15 minutes. Set aside to cool. Once cool, cut the carrots and capsicums into bite pieces.

Heat 2 Tbs oil in a large saucepan over medium heat, add onion and garlic and cook until tender about 5-7 minutes. Meantime, put 1/4 c stock, chili pesto and roasted carrots and capsicums in blender. Pureed till smooth in batches and then add to saucepan. Add salt and pepper to taste.

Add nutmeg, ginger and stir until fragrant about 1 minute, add 2c stock bring it to boil about 15-20 minutes. While soup is cooking, cut the ends of broccolini and cut into bite size.

Heat 1 Tbs oil in saucepan over high heat, add garlic and cook till fragrant about 30 seconds, add ginger powder and broccolini and cooked until broccolini tender about 7-9 minutes. Then off the hob and add balsamic and splash some water over broccolini. Just toss to miss around. Season with salt and pepper. Set aside keep warm until needed.

Then add thickened to soup and simmer on low heat for about 5-7 minutes. Stir and if the soup seems too thick, add some more stock. Check seasoning. Spoon soup into bowls. Garnish with some broccolini each bowls. Sprinkle chili flakes around it. Drizzle some oil. Enjoy with a glass of red wine followed by cake and dessert wine!!!!

Note: When soup is cool completely freeze it in double zip lock bags and double cling wrap. Also label name and date made. You can reheat the soup in a few days or turn it into panna cotta. Took the picture while bread in toaster.

https://helenscchin.com/2021/08/03/roasted-carrot-and-capsicum-soup-with-broccolini/

My chili pesto is in this link: https://helenscchin.com/2021/06/25/minestrone-soup/

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