Roasted Garlic, Potato & Vegetable Soup

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

(3)

Recipe by Bergy

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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READY IN: 45mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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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