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Before you jump to Roasted garlic and vegetable soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Choosing to eat healthily provides marvelous benefits and is becoming a more popular way of life. Poor diet is one factor in illnesses such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get people to adopt a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all likelihood, a lot of people assume that it takes a great deal of work to eat healthily and that they will need to drastically alter their way of life. In reality, however, just making some modest changes can positively affect day-to-day eating habits.
If you want to see results, it is definitely not a necessity to drastically change your eating habits. Even more crucial than totally altering your diet is simply substituting healthy eating choices whenever possible. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds get used to the change. Over time, your eating habits will change and your new eating habits will totally replace the way you ate before.
Thus, it should be quite obvious that it’s not at all hard to add healthy eating to your daily lifestyle.
We hope you got insight 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 it.
The ingredients needed to prepare Roasted garlic and vegetable soup:
- Prepare 2 of large garlic cloves, unpeeled.
- Use 2 of medium potatoes.
- Prepare 2 of medium leek, cleaned well and sliced.
- Provide 2 cups of broccoli.
- Provide 2 cups of cauliflower.
- Use 4 of large carrots.
- Provide 1 of large onion.
- You need 1 of big pack frozen country vegetables.
- Take 1 of leek, cut up.
- You need 2 of knorr vegetables stock pots.
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..
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