Roasted garlic soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4.0 cup Leeks40.0 clove Garlic5.0 serving Promise, Light Margarine, tub, 1 Tbsp1.0 cup, chopped Onions, raw0.4 cup Flour, white3.0 fl. oz Sherry, dry1.0 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)2.0 fl oz Lemon Juice1.5 cup Chickpeas (garbanzo beans)2.0 medium whole (2-3/5" dia) Red Ripe Tomatoes1.0 pepper Jalapeno Peppers1.0 cup, sliced Zucchini2.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips4.0 cup Vegetable Broth
Roast garlic either in a pan or in the oven with a little oil. Melt butter in a large sauce pan then add the garlic, leeks and onion. Sauté until translucent (about 8 minutes). Reduce heat to low then add the flour and cook for about 5-10 minutes, stirring occasionally. Add sherry and hot stock (4 cups). Simmer for about 20 minutes, then puree the soup in a blender. Return blended soup to pan and add the remaining vegetables. Cook for another 10 minutes. Add coconut cream and simmer until thickened. Add the lemon juice and season with salt and pepper to taste.
Serving Size: Makes about 8 servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user NGARANT.
Serving Size: Makes about 8 servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user NGARANT.
Nutritional Info Amount Per Serving
- Calories: 254.9
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 682.3 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 4.5 g
- Protein: 5.7 g
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