Half an Hour to Homemade Appetizing Roasted garlic and vegetable soup

Wishing to dine Roasted garlic and vegetable soup a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with helpful ways on producing a Roasted garlic and vegetable soup like a famous chef made.

We hope you got insight from reading it, now let's go back to roasted garlic and vegetable soup recipe. To make roasted garlic and vegetable soup you need 10 ingredients and 7 steps. Here is how you achieve it.

To make an extraordinary Roasted garlic and vegetable soup, here are the materials required:

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

After preparing the components, now you are ready to prepare your tasty Roasted garlic and vegetable soup by following the guidances below:

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!

Recipe : Roasted garlic and vegetable soup

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