Roasted garlic and vegetable soup

Name: Roasted garlic and vegetable soup
Yield: 6-8 people
Cuisine: South African
Ingredients: 2 large garlic cloves, unpeeled; 2 medium potatoes; 2 medium leek, cleaned well and sliced; 2 cups broccoli; 2 cups cauliflower; 4 large carrots; 1 large onion; 1 big pack frozen country vegetables; 1 leek, cut up; 2 knorr vegetables stock pots

Monique Malander @Monique_Malander

Paarl

This is definitely a clean out the fridge type of soup. No more veggies going to waste. This is a very simple and easy recipe. #soupchallenge

Monique Malander @Monique_Malander

Paarl

This is definitely a clean out the fridge type of soup. No more veggies going to waste. This is a very simple and easy recipe. #soupchallenge

Saved

Ingredients

6-8 people

2large garlic cloves, unpeeled
2medium potatoes
2medium leek, cleaned well and sliced
2 cupsbroccoli
2 cupscauliflower
4large carrots
1large onion
1big pack frozen country vegetables
1leek, cut up
2knorr vegetables stock pots

Saved

Steps

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.