Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted garlic and vegetable soup. It is one of my favorites. This time, I am going to make it a little bit unique. 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. 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.
Roasted garlic and vegetable soup is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Roasted garlic and vegetable soup is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook roasted garlic and vegetable soup using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted garlic and vegetable soup:
- Prepare 2 large garlic cloves, unpeeled
- Prepare 2 medium potatoes
- Get 2 medium leek, cleaned well and sliced
- Prepare 2 cups broccoli
- Prepare 2 cups cauliflower
- Prepare 4 large carrots
- Prepare 1 large onion
- Get 1 big pack frozen country vegetables
- Make ready 1 leek, cut up
- Get 2 knorr vegetables stock pots
So when you are feeling under. 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.
Steps 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.
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. Chop the remaining half eggplant, onions, tomatoes, and garlic and transfer them to a large saucepan. Add in the stock, bring it to a boil, then lower the heat and simmer Return the puree to the saucepan and stir in the diced eggplant and red pepper.
So that’s going to wrap it up for this special food roasted garlic and vegetable soup recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more 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!
