Carrots, white beans, and coconut milk are blended until silky smooth to create the silky smoothness of this Jamie Oliver Carrot and Broccoli Soup. Most bisques like this feature a lot of heavy cream and butter, so you might be surprised at how rich it tastes without those ingredients.
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Jamie Oliver Carrot And Broccoli Soup Ingredients
- Broccoli: The roasted broccoli is a healthful addition that also provides texture to the soup.
- Carrots: Carrots take center stage in this soup, but other winter squashes, such as acorn and butternut, would work just as well.
- Coconut milk: Coconut milk is a staple in my household, and I like to use the low-fat variety. Reduce the coconut milk and add the water if you like a thinner soup.
- Coconut Oil or Extra-virgin olive oil: To get the most flavor out of our aromatics, we sauté them in oil until they soften.
- Ginger: When combined with the sweetness of carrots and coconut milk, the mild spice of fresh ginger is a welcome contrast. I like to use two teaspoons for a mild taste, but you may add another if you like things zestier.
- Scallions and garlic: These aromatics, along with the ginger, provide for a robust taste. Swap scallions with your preferred onion or leek kind.
- White beans: These beans, which are also known as cannellini, boost the soup’s protein and fiber content. You may also use navy beans instead.
Can You Use Frozen Broccoli Florets?
No doubt about it. Make sure the chunks are uniform in size and shape so they cook at the same rate as the carrots. Soup made with broccoli and carrots is a wonderful way to use up any extra vegetables.
How To Make Jamie Oliver Carrot And Broccoli Soup
- Preheat the oven to 375 degrees Fahrenheit.
- Heat 2 tablespoons oil in a large saucepan over medium-high heat.
- Cook until the scallions, ginger, and garlic are softened (about 2 minutes).
- Season with salt and pepper after adding the carrots.
- Pour in the coconut milk, white beans, and water. Bring the soup to a boil over high heat, covered.
- Cook, covered until the carrots are very soft (about 18-20 minutes).
- Meanwhile, on a rimmed baking sheet, toss the broccoli with the remaining 1 tablespoon of oil, salt, and pepper. Roast, tossing occasionally until the broccoli is cooked (about 15-20 minutes).
- In batches, puree the soup in a blender.
- Divide the soup among bowls and top with the broccoli and polenta croutons.
What To Serve With Carrot And Broccoli Soup?
- Baked Kale Chips
- Punaluu Hawaiian Sweet Bread
- Sweet Potato Fries
- Redondo Beach Shrimp Fajitas
- Grilled Cheese Sandwich
- Sokolowskis Chicken Paprikash
- Homemade Club Crackers
- Mac And Cheese
- Coleslaw
How To Store Carrot And Broccoli Soup?
Carrot And Broccoli Soup tastes better the next day since the flavors have had more chance to mingle. It may be refrigerated for 3-4 days and frozen for up to 6 months without losing flavor or texture. For single servings, divide the soup into tiny containers or zip-lock bags, allowing 2 inches of headspace. Freeze it the day you make it for optimal freshness.
How To Reheat Carrot And Broccoli Soup?
You can reheat your carrot and broccoli soup in a saucepan on the stove or in the microwave. To reheat on the stove, turn the heat down low and stir often. Short (20-second) microwave bursts, followed by stirring, will get it to the perfect temperature in the microwave.
- Do you occasionally return home from an overly ambitious grocery shopping excursion with more produce than you can possibly use? When I have extras, I either put them in the freezer for later use or use them to make soup. Fresh carrots aren’t required for this soup’s preparation, since frozen carrots can be used instead.
- Cooking sliced carrots in the oven brings forth their full taste. Toss the carrots with olive oil, salt, and pepper, then roast them at 400 degrees Fahrenheit until they are soft enough to eat with a fork (about 15-20 minutes). Don’t bother cooking the carrots for 18-20 minutes (step #7 above) if you’re doing this.
- Use a high-powered blender (I recommend a Vitamix or a Blendtec) or an immersion blender to get that ultra-creamy consistency.
- For this soup, I used scallions, ginger, and garlic; however, feel free to play with different spices and aromatics to suit your tastes, such as dried thyme, cinnamon, nutmeg, curry powder, and rosemary.
- If you want to save time, you may use frozen broccoli instead of fresh.
- Use a quarter to a half teaspoon of garlic powder in its place if you can’t find raw garlic.
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Jamie Oliver Carrot And Broccoli Soup Nutrition Facts
Amount Per Serving
- Calories 164.7
- Total Fat 3.9g
- Saturated Fat 2.2g
- Cholesterol 12.1mg
- Sodium 633.2mg
- Potassium 719.5mg
- Total Carbohydrate 24.1g
- Dietary Fiber 3.8g
- Sugars 1.5g
- Protein 10.2g
- Vitamin A 102.3%
- Vitamin C 119.2%
- Calcium 29.5%
- Iron 6.7%
Nutrition Facts Source: Source
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 164.7
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 2.2g12%
- Cholesterol 12.1mg5%
- Sodium 633.2mg27%
- Potassium 719.5mg21%
- Total Carbohydrate 24.1g9%
- Dietary Fiber 3.8g16%
- Sugars 1.5g
- Protein 10.2g21%
- Vitamin A 102.3 IU
- Vitamin C 119.2 mg
- Calcium 29.5 mg
- Iron 6.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
