Creamy carrot and thyme soup
served with sautéed broccoli, tofu and almonds
An appetising fresh soup with the aroma of thyme, the sweetness of the carrots and finished with broccoli, tofu and toasted almonds.
Nice and quick!
tree nut, celery, soya
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash, peel and cut the carrot into small pieces of 1/2cm. Peel the onion and chop it finely. Heat 1 tablespoon of olive oil in a medium-size pot and sauté the onion and carrot for 1 minute. Add the thyme, the vegetable broth and 1 litre of hot water. Bring it to a boil and let it simmer for 12 minutes. Season to taste.
Boil 1 litre of water in a pot and add salt to taste. Cut the broccoli in small pieces and place it in the water. Cook the broccoli for 2-3 minutes or until the water starts boiling again. Drain the water and set the broccoli aside.
Cut the tofu into cubes of approx. 1cm and sauté it in 1 tablespoon of olive oil until it's golden brown. Remove from the pan. In the same pan, toast the almonds for 1 minute.
Once the carrot's cooking time has passed, remove the thyme branches and use a hand blender to blend it to a smooth cream. Try the flavour and season to taste. If the cream is very thick, add some hot water to make it thinner.