Cream of Garlic and Root Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
30 cloves garlic, peeled2 medium onions, peeled and chopped2 medium carrots, peeled and chopped2 leeks, light green and white part, chopped and soaked1 parsnip, peeled and chopped4 stalks celery, washed and chopped1 medium potato, peeled and diced1/4 cup extra light olive oil.1 Tbls ground thyme1/2 cup light cream3 quarts waterSalt and pepper to taste
Pre-heat your oven to 350 degrees. Place 25 cloves of garlic, and 1/8 cup olive oil into a small baking dish. Bake for 30 minutes.
In a dutch oven, or large stock pot, place all veggies and remaining 5 cloves garlic, with remaining 1/8 cup olive oil. Saute for 5-8 minutes. Add water, thyme, salt an pepper to pot. Bring to a boil, reduce heat to medium, and cook for 40 minutes. Add baked garlic and oil to pot, and blend with a hand mixer (or remove from heat, and puree with food processor). Add 1/2 cup light cream, and mix well. Serve.
Makes 8 - 2 cup servings or 16 - 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KRDEAKYNE.
In a dutch oven, or large stock pot, place all veggies and remaining 5 cloves garlic, with remaining 1/8 cup olive oil. Saute for 5-8 minutes. Add water, thyme, salt an pepper to pot. Bring to a boil, reduce heat to medium, and cook for 40 minutes. Add baked garlic and oil to pot, and blend with a hand mixer (or remove from heat, and puree with food processor). Add 1/2 cup light cream, and mix well. Serve.
Makes 8 - 2 cup servings or 16 - 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KRDEAKYNE.
Nutritional Info Amount Per Serving
- Calories: 178.1
- Total Fat: 10.2 g
- Cholesterol: 9.5 mg
- Sodium: 72.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.7 g
- Protein: 3.0 g
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