Cream of Garlic and Root Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Cream of Garlic and Root Vegetable Soup calories by ingredient
Introduction
A nice, flavorful soup to cure what ails ya. A nice, flavorful soup to cure what ails ya.Number of Servings: 8
Ingredients
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30 cloves garlic, peeled
2 medium onions, peeled and chopped
2 medium carrots, peeled and chopped
2 leeks, light green and white part, chopped and soaked
1 parsnip, peeled and chopped
4 stalks celery, washed and chopped
1 medium potato, peeled and diced
1/4 cup extra light olive oil.
1 Tbls ground thyme
1/2 cup light cream
3 quarts water
Salt and pepper to taste
Directions
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.