Name: Roasted Garlic, Potato & Vegetable Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 serving(s)
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

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Recipe by Bergy

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Roasted Garlic, Potato & Vegetable Soup created by Sackville

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.

Ready In:: 45mins
Serves:
Units:

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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

Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
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.
You may puree the soup or not - your choice.
I like to add some garlic croutons but it isn't necessary.
Serve.

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RECIPE MADE WITH LOVE BY

@Bergy

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@Bergy

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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."

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review by liliya_99

10/17/2005

The soup was very tasty, but really need a little extra something (maybe the garlic croutons?). I crashed some soy chips that I had in the pantry and it became absolutely delicious. I didn't puree it.

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review by Chef Biker

10/9/2005

The flavour is great! I'm going to make it again without puréeing it. I think it's just a matter of preference on the texture.

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photo by Sackville

11/2/2004

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review by Sackville

10/29/2004

Wonderful soup! I really needed something to use up some roasted garlic and this was perfect. It's quite a thick soup but I love that, perfect for dipping chunks of bread into. The only thing I was confused about was whether the soup was meant to be puréed or not. It doesn't say that in the directions, but the picture makes it look like a smooth soup. I decided to use a hand blender on it.

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photo by Bergy

10/14/2004

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