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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 Goodies that provide You Vitality.
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A large selection of instant health snacks is easily available. When you make the choice to be healthy, it’s easy to find just what you need to be successful at it.
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 need 10 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Roasted garlic and vegetable soup:
- Use 2 of large garlic cloves, unpeeled.
- Provide 2 of medium potatoes.
- You need 2 of medium leek, cleaned well and sliced.
- Get 2 cups of broccoli.
- Take 2 cups of cauliflower.
- Use 4 of large carrots.
- You need 1 of large onion.
- Prepare 1 of big pack frozen country vegetables.
- Use 1 of leek, cut up.
- Take 2 of knorr vegetables stock pots.
Instructions 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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