Roasted garlic and vegetable soup
Roasted garlic and vegetable soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted garlic and vegetable soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Stir in the basil and remaining oil.

Roasted garlic and vegetable soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Roasted garlic and vegetable soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
  1. Make ready 2 large garlic cloves, unpeeled
  2. Take 2 medium potatoes
  3. Make ready 2 medium leek, cleaned well and sliced
  4. Take 2 cups broccoli
  5. Make ready 2 cups cauliflower
  6. Prepare 4 large carrots
  7. Make ready 1 large onion
  8. Take 1 big pack frozen country vegetables
  9. Prepare 1 leek, cut up
  10. Get 2 knorr vegetables stock pots

It calms the mind and soothes the soul. And the simple addition of beans or whole grains can turn your masterpiece into an incredibly healthy soup. Add Roasted Vegetables to Your Soup. Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated.

Instructions to make Roasted garlic and vegetable soup:
  1. Preheat oven to 200°C
  2. 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.
  3. Roast for 30 minutes, tossing everything around about halfway through the cooking time.
  4. Remove from oven and transfer veggies to a stockpot.
  5. Squeeze roasted garlic from their skins and add to pot.
  6. Add stock and bring to boil. Reduce to simmer and cook, uncovered, for 30 minutes. Remove from heat and let cool about 10 minutes.
  7. 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.

Roast, turning the vegetables halfway through, until they start to deepen in. Add the roasted garlic, followed by the vegetable stock. Stir and bring to the boil. Take off the heat and blend the soup until completely smooth. Drizzle a little garlic oil over the top for an.

So that’s going to wrap this 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 at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!