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Roasted Garlic Leek and Broccoli Soup

Hello Friends and Happy New Year! I thought a fitting recipe to start off the year would be a delicious soup, so every week this month, I will be sharing a delicious soup recipe.

Best of all, most will have the option to be totally vegetarian. Being Portuguese, I eat soup everyday. It is a fact. There isn't a Portuguese household who doesn't eat soup, if not daily, at least several times a week, year round. I have many soup recipes, but this month I will share my favourites. Most soup vegetables are now in season like, leeks, carrots, onions and turnips. All of my favorite soups are made with these vegetables. This delicious soup is elevated by using roasted garlic. Something magical happens when you roast garlic, the sharpness disappears and in return you get mellow, delicious umami filled nuggets. Don't discard the olive oil from roasting, later it is mixed with a little lemon juice, thyme and a few crushed , roasted garlic cloves, and used to drizzle atop each soup, filled bowl. This soup can be made vegetarian by swapping the chicken stock, for vegetable stock or water. I make this super indulgent by frying up a slice of prosciutto and crumbling it in each bowl before serving. Again, this is optional. For vegetarian toppings, think croutons, grated Parmesan and lemon zest. The simplicity of the ingredients, and the fact it is made with only four, really emphasises how good, fresh ingredients, at the start, turn into magical endings.

Enjoy XOXO

Roasted Garlic Leek and Broccoli Soup

Serves 4-6

For the roasted garlic:

1 Large garlic bulb, about 8-10 cloves

30 ml. Extra virgin olive oil

Pre-heat oven to 200°c.