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The ingredients needed to cook Roasted garlic and vegetable soup:
- You need 2 large garlic cloves, unpeeled
- Get 2 medium potatoes
- You need 2 medium leek, cleaned well and sliced
- Prepare 2 cups broccoli
- Take 2 cups cauliflower
- You need 4 large carrots
- You need 1 large onion
- Prepare 1 big pack frozen country vegetables
- Prepare 1 leek, cut up
- You need 2 knorr vegetables stock pots
Steps to make Roasted garlic and vegetable soup:
- Preheat oven to 200°C
- 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.
- Roast for 30 minutes, tossing everything around about halfway through the cooking time.
- Remove from oven and transfer veggies to a stockpot.
- Squeeze roasted garlic from their skins and add to pot.
- Add stock and bring to boil. Reduce to simmer and cook, uncovered, for 30 minutes. Remove from heat and let cool about 10 minutes.
- 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.
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