Vegetarian

Cream of Garlic and Root Vegetable Soup is for Soup.

Cream of Garlic and Root Vegetable Soup takes 15 minutes to prepare.

Cream of Garlic and Root Vegetable Soup takes 50 minutes to cook.

Cream of Garlic and Root Vegetable Soup makes 8 servings.

The ingredients for Cream of Garlic and Root Vegetable Soup are:

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

Here is how you make Cream of Garlic and Root Vegetable Soup:

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: 8Recipe submitted by SparkPeople user KRDEAKYNE.

The nutritional information for Cream of Garlic and Root Vegetable Soup is:

• 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

The dietary needs meet for Cream of Garlic and Root Vegetable Soup is Vegetarian