Ajo blanco and braised vegetables
with Mallorcan potatoes, carrots, parsnip and pumpkin
This classic cold Catalan soup is very nutritious due to its high content of almonds. The braised and nicely spiced vegetables make the perfect combination.
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut, wheat, gluten
Utensils:
(Hand) blender
Ingredients
Carrot
Mallorcan potatoes
Parsnip
Pumpkin
Vegetable seasoning
Breadcrumbs
Garlic
White wine vinegar
Peeled almonds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3025
723
41
4
79
16
16
19
0
251
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Soak the breadcrumbs in 170ml of water.
3.
Wash all the vegetables. Peel the carrot and cut it into 4 pieces lengthwise. Cut the parsnip the same way. Peel the pumpkin and cut it into pieces similar in size to the carrot. Cut the potatoes in half or in 3 pieces if they are big. Place the vegetables in an oven dish and add 2 tablespoons of olive oil and the vegetable seasoning. Season to taste. Add water to maximum half the height of the vegetables. Cut a piece of parchment paper, wet it with tap water and press the paper to drain the water. Cover the vegetables with the paper and cook everything for approx. 15 minutes in the oven. Once the water has evaporated, remove the parchment paper and cook the vegetables for another while until the vegetables are slightly browned. Remove the vegetables from the oven and set aside.
4.
For the almond soup: add the garlic clove, peeled almonds, 2 tablespoons of olive oil and the vinegar to the bowl with the breadcrumbs. Blend it to a smooth cream and season to taste. Add water to make the soup a little thinner if necessary. Place it in the fridge to chill.
5.