5 Minutes to Preparing Perfect Roasted garlic and vegetable soup

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Roasted garlic and vegetable soup

We hope you got benefit from reading it, now let’s go back to roasted garlic and vegetable soup recipe. To cook roasted garlic and vegetable soup you only need 10 ingredients and 7 steps. Here is how you cook that.

Here are the ingridients that are needed to make a remarkably good Roasted garlic and vegetable soup:

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

Done with the ingridients? Here are the sequences on serving 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..

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. 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. This roasted root vegetable soup is perfect for the winter!

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