Roasted Garlic, Potato & Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I checked through Recipezaar and couldn't find any like this one that I threw together for lunch today. The secret is the roasted garlic (there are many recipes for roasting garlic here on Recipezaar I used Mean Chefs') - I just did 15 heads and froze them and they are wonderful. The potatoes I used are wee little runts from the garden only about 1/2 across but any potato will do peeled & diced. Ingredients:
6 cups chicken stock |
2 cups small potatoes, cleaned or 2 cups potatoes, peeled & cut into 1/2 inch dice |
1 cup onion, chopped |
10 roasted garlic cloves, squeezed out of husk, chopped |
3/4 cup grated carrot |
1 cup fresh frenched green beans |
1 cup broccoli, chopped |
3 green onions, chopped |
1/2 teaspoon dry oregano |
1/2 teaspoon dried thyme |
salt and pepper, to taste |
Directions:
1. Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
2. Meanwhile while the potatoes are getting a head start prepare all the other vegetables, add to the pot, along with garlic, oregano, thyme salt and pepper, bring to a boil again, turn heat down to medium and simmer for 15-20 minutes.
3. You may puree the soup or not - your choice.
4. I like to add some garlic croutons but it isn't necessary.
5. Serve.
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