Roasted garlic and vegetable soup
Roasted garlic and vegetable soup

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted garlic and vegetable soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really 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. This soup is creamy and comforting, and has just enough garlic to keep a cold away, not your friends.

Roasted garlic and vegetable soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Roasted garlic and vegetable soup is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted garlic and vegetable soup using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted garlic and vegetable soup:
  1. Make ready 2 large garlic cloves, unpeeled
  2. Get 2 medium potatoes
  3. Take 2 medium leek, cleaned well and sliced
  4. Get 2 cups broccoli
  5. Prepare 2 cups cauliflower
  6. Prepare 4 large carrots
  7. Get 1 large onion
  8. Make ready 1 big pack frozen country vegetables
  9. Get 1 leek, cut up
  10. Take 2 knorr vegetables stock pots

Roasting the vegetables amplifies and deepens their flavors. Pureed with vegetable stock, they form a velvety, comforting soup. Pureed with vegetable stock, they form a velvety, comforting soup. Use the combination of produce I suggest below, or mix things up according to what you have on hand.

Steps 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.

Pureed with vegetable stock, they form a velvety, comforting soup. Use the combination of produce I suggest below, or mix things up according to what you have on hand. 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.

So that’s going to wrap it up with this exceptional food roasted garlic and vegetable soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!