Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted garlic and vegetable soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Roasted garlic and vegetable soup is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Roasted garlic and vegetable soup is something which I’ve loved my whole life. They are nice and they look fantastic.
Roasted garlic is a divine entity, and paired with other roasted vegetables makes a healthy and delicious soup. The recipe combines two favorite ingredients: garlic and lemon. It takes a bit of time to make, owing to the roasted garlic, but it's well worth your effort. It's a vegetable soup, but you add the garlic at the end to give it a strong garlicky flavor.
To begin with this recipe, we must first prepare a few ingredients. You can have roasted garlic and vegetable soup using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted garlic and vegetable soup:
- Make ready 2 large garlic cloves, unpeeled
- Make ready 2 medium potatoes
- Prepare 2 medium leek, cleaned well and sliced
- Prepare 2 cups broccoli
- Prepare 2 cups cauliflower
- Prepare 4 large carrots
- Prepare 1 large onion
- Take 1 big pack frozen country vegetables
- Take 1 leek, cut up
- Make ready 2 knorr vegetables stock pots
A rainbow of vegetables, roasted until sweet, tender. All blended together with stock and creamy-yet-sharp parmesan Add the roasted vegetables to a large pan (reserve a few bits to top the soup) and squeeze the garlic out of their skins to add in there too. Soups are quite simply, some of the easiest and nourishing meals possible. You can load them up with vegetables and warm yourself from the inside out.
Instructions to make Roasted garlic and vegetable soup:
- Preheat oven to 200°C
- Place garlic and veggies (potatoes, leek, broccoli, cauliflower, carrots, onion, country vegetables) on a large baking sheet. Drizzle with olive oil and toss everything around to coat well.
- Roast for 30 minutes, tossing everything around about halfway through the cooking time.
- Remove from oven and transfer veggies to a stockpot.
- Squeeze roasted garlic from their skins and add to pot.
- Add stock and bring to boil. Reduce to simmer and cook, uncovered, for 30 minutes. Remove from heat and let cool about 10 minutes.
- Using an immersion blender, blend about 5 minutes until soup is smooth. Seriously, I do this for about 5 minutes, tilting the pan and really blending it. I like this smooth and creamy.
Soups are quite simply, some of the easiest and nourishing meals possible. You can load them up with vegetables and warm yourself from the inside out. They can intensify flavors of raw aromatics, like onion, garlic and spices. So I always recommend roasting or sauteing onion and garlic, or starting. A Healthy Vegetable Soup made extra tasty……this is my version of the famous Zero Weight Watchers Points cabbage soup.
So that’s going to wrap it up with this special food roasted garlic and vegetable soup recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
