Garlic cream soup

... from Katerina in Soups Visits 2316 13 March, 2021
Delicious and fragrant cream soup prepared with roasted garlic and boiled vegetables - onion, potatoes, carrots and celery, suitable for vegans.

10 min preparation

20 min cooking

4-6 servings

Description


1 Cut the bottoms of the garlic heads as shown in the photo below. Place them in a baking tray (I also put baking paper, but not required). Bake in a preheated 200 degree oven for about 20-25 minutes. Then let the garlic to cool so you can peel them more easily.


2 Cut the vegetables - onions, potatoes, celery and carrots. Put in a steaming cooker by put in it 1 liter of water (or use an ordinary saucepan). Once the water boils, count 20 minutes, which is enough to cook the vegetables.


3 Once the vegetables are cooked, pour them together with the water into a bowl suitable for mashing (or a food processor). Add the roasted peeled garlic cloves, salt, black pepper and olive oil (or butter) and blend.

Comments

Leave comment

Will not be published anywhere.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

See also

I have been wanting to share the recipe for this roasted red peppers soup for a long time and obviously, its time has come. For me, it is a real hit, since my children who do not eat peppers (or at least think so) like it very much!

Roasted red peppers cream soup

I have been wanting to share the recipe for this roasted red peppers soup for a long time and obviously, its time has come. For me, it is a real hit, since my children who do not eat peppers (or at least think so) like it very much!

Recipe
I offer you an easy and delicious idea for a cauliflower and potato cream soup suitable for the fall season.

Cauliflower potato cream soup

I offer you an easy and delicious idea for a cauliflower and potato cream soup suitable for the fall season.

Recipe

My Taste For Living