Cathedral Broth with Edible Flower 'Sparks'
A clear, aromatic vegetable broth shimmering with edible flowers and microgreens, evoking the magical sound-and-light journey through Brussels' historic monuments. This french-inspired soups (vegan) ready in about 50 minutes pairs medium (100g), thinly sliced carrots, (100g), thinly sliced fennel bulb, vegetable stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (100g), thinly sliced carrots
- 1 medium (60g), white part only, sliced leeks
- 1/2 (100g), thinly sliced fennel bulb
- 750ml vegetable stock
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 tsp lemon zest
- 10 pieces (nasturtiums or borage) edible flowers
- 10g microgreens
- 1 tsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, heat 1 tsp olive oil over medium heat. Add 100g thinly sliced carrots, 60g sliced leeks, and 100g sliced fennel. Sauté for 8 minutes until softened but not browned.
- Step 2: Add 750ml vegetable stock, 4 fresh thyme sprigs, and 1 bay leaf. Bring to a gentle simmer (not boiling) and cook uncovered for 25 minutes to infuse flavors.
- Step 3: Remove thyme sprigs and bay leaf. Stir in 1 tsp lemon zest until fragrant, then strain broth through a fine-mesh sieve into a clean bowl to ensure clarity. Return to pot and keep warm.
- Step 4: Just before serving, ladle broth into bowls and arrange 10 edible flower pieces and 10g microgreens on top, creating 'sparks' of color that float like festival light projections.
Frequently asked questions
How long does Cathedral Broth with Edible Flower 'Sparks' take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cathedral Broth with Edible Flower 'Sparks'?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable stock from drying out.
Can I substitute ingredients in Cathedral Broth with Edible Flower 'Sparks'?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cathedral Broth with Edible Flower 'Sparks' for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cathedral Broth with Edible Flower 'Sparks' vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
