Brazilian Specials & Creamy Soups
Creamy Vegetable Soup
Creamy carrot, potato, chayote, broccoli, and zucchini soup with nutmeg and cream.
- Yield
- 6 bowls (400 ml)
- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
Ingredients
- 300 g carrot, diced
- 400 g peeled potato, cubed
- 300 g chayote, diced
- 250 g broccoli florets
- 250 g zucchini, diced
- 120 g chopped yellow onion
- 12 g minced garlic
- 1,500 ml unsalted or low-sodium vegetable stock
- 200 ml cream
- 20 ml olive oil
- 0.5 g ground nutmeg
- 10 g fine salt
- 1 g ground black pepper
- 20 g chopped parsley and scallion
Method
- Heat olive oil and sauté onion and garlic for 3 minutes.
- Add carrot, potato, and chayote, cover with vegetable stock, and cook 10 minutes.
- Add broccoli and zucchini and cook until all vegetables are tender.
- Blend until completely smooth.
- Return to low heat, add cream and nutmeg, and warm without a hard boil.
- Adjust salt and pepper and finish with fresh herbs.
How to serve: Serve smooth and uniform with fresh herbs in the center and a light olive-oil drizzle.
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