Roasted garlic and vegetable soup
Roasted garlic and vegetable soup

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted garlic and vegetable soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Roasted garlic and vegetable soup is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Roasted garlic and vegetable soup is something that I have loved my entire life. They are fine and they look wonderful.

Now Choose From Multiple Delicious Vegetable Recipes To Cook A Perfect Meal. Arrange the potatoes, fennel, carrots and onion in a large roasting pan. 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.

To begin with this particular 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 can achieve that.

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

Then wrap garlic in foil and place in a small casserole. Warm oil in a soup pot over med heat. 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.

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.

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. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Heat the oil in a large pot over medium heat.

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 confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!