VEGAN

Carrot, Broccoli, and Ginger Soup with Bean Sprouts and Green Onions

Name: Carrot, Broccoli, and Ginger Soup with Bean Sprouts and Green Onions
Prep time: 10 min
Total time: 10 min
Cuisine: Turkmenistan
Ingredients: Lemon 2 pieces; Carrot 4 pieces; Broccoli 1.8 oz; Sprouted legumes 1.8 oz; Garlic 2 cloves; Scallions 0.7 oz; Ginger 0.7 oz; Spanish onions ¼ heads; Maple syrup 1 tablespoon

Soups | Turkmenistan cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Carrot, broccoli, and ginger soup with bean sprouts and green onions.

Ingredients

Lemon - 2 pieces
Carrot - 4 pieces
Broccoli - 1.8 oz
Sprouted legumes - 1.8 oz
Garlic - 2 cloves
Scallions - 0.7 oz
Ginger - 0.7 oz
Spanish onions - ¼ heads
Maple syrup - 1 tablespoon

Step by Step guide

Step 1

Peel the carrot, cut it into small pieces, and place the pieces into a blender. Add the juice of two lemons, a few medium-sized broccoli florets, garlic, red and green onion, grated ginger, and maple syrup to the blender. Pour in a cup of drinking water and blend the contents in pulse mode until you achieve a pleasant orange puree in color and consistency. Add more liquid if the puree seems too thick. Blend again.

Step 2

Serve the soup by adding a handful of bean sprouts and a few sprigs of green onion to each bowl for a visually appealing touch and to introduce extra flavor and texture. By the way, to further enhance the flavor of the soup, you can add cilantro leaves. Carrots and cilantro are a classic combination.