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.

Nice and quick!
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

Preheat the oven to 180 degrees.

Soak the breadcrumbs in 170ml of water.

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.

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.