Roasted garlic and vegetable 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. 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. Add half of the vegetable stock to the blender with the beans, and half of. This soup has a smooth texture and a light taste; it's well worth the effort. This Delicious Roasted garlic and vegetable soup using 10 simple ingredients and 7 simple steps. Learn how to achieve delicious meal.

Ingredients of Roasted garlic and vegetable soup

  1. Prepare 2 of large garlic cloves, unpeeled.
  2. You need 2 of medium potatoes.
  3. Prepare 2 of medium leek, cleaned well and sliced.
  4. You need 2 cups of broccoli.
  5. You need 2 cups of cauliflower.
  6. You need 4 of large carrots.
  7. It’s 1 of large onion.
  8. It’s 1 of big pack frozen country vegetables.
  9. Prepare 1 of leek, cut up.
  10. You need 2 of knorr vegetables stock pots.

I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic. Chop the remaining half eggplant, onions, tomatoes, and garlic and transfer them to a large saucepan. Add the stock, bring it to a boil, then lower the heat and simmer the mixture. Roasting the vegetables amplifies and deepens their flavors.

Roasted garlic and vegetable soup step by step

  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. 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.

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