Cream of Garlic and Root Vegetable Soup

3.5 of 5 (2)
member ratings
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


A nice, flavorful soup to cure what ails ya. A nice, flavorful soup to cure what ails ya.
Number of Servings: 8


    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


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.