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Roasted Garlic, Potato & Vegetable Soup

  • 45minutes
  • 239calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1419 1/24 ml chicken stock

  2. 473.18 ml small potatoes , cleaned or 473.18 ml potatoes , peeled & cut into 1/2 inch dice

  3. 236 1/29 ml onion , chopped

  4. 10 roasted garlic cloves, squeezed out of husk, chopped

  5. 177.44 ml grated carrot

  6. 236 1/29 ml fresh frenched green beans

  7. 236 1/29 ml broccoli , chopped

  8. 3 green onions , chopped

  9. 2.46 ml dry oregano

  10. 2.46 ml dried thyme

  11. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  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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