Broccoli Carrot Soup with Roasted Garlic & Onion
There are two steps to this soup which will not take that much effort but is oh so worth it. So delicious with chunks of broccoli and carrots and the taste of roasted garlic and onions. I know you want to try some.
Cut the top off of the head of garlic bulb and place onto a sheet of aluminum foil. Make sure the aluminum foil is large enough for wrapping. Drizzle some Extra Virgin Olive Oil mostly on the cut garlic.
Get another sheet of aluminum foil and place half of Walla Walla Onion or Vidalia Onion sliced. Sprinkle Kosher Salt & Black Pepper on top. Also make sure the aluminum foil is large enough for wrapping up.
Wrap the Garlic by itself loosely in aluminum foil like a teepee tent. Twist it tight at the top for a nice seal. Then wrap the Onion in aluminum foil in a rectangle like style. Fold the ends on each side for the onions also for a nice seal. Place another foil under both. Roast 400 degrees for about 30 minutes until the garlic is nice and soft.
First place the broccoli, carrots, roasted onions and garlic in the Stainless Steel Chamber of the Soyabella SoyMilk Maker.
Second add chicken stock up to the 0.8 L line. Do not add the chicken stock any higher than the 0.8 L line or the soup could start to splatter out. Usually it takes about 1 14.5 oz can of chicken stock to bring it up to the line. If you don’t have enough chicken stock from the can then you can fill the rest with water up to the line.
Assemble Soyabella. Press the Paste button. The cooking process will take approximately 15 minutes and will beep to let you know it is done.
Serve and enjoy!
- 2 Cups of Frozen Broccoli Florets Thawed (If you don’t want it to be as chunky then you can substitute 2 Cups Frozen Chopped Broccoli Thawed)
- 1 Carrot Peeled Sliced, Halved or Quartered (your choice)
- 1/2 Sweet Onion Sliced (Walla Walla or Vidalia) (Roasted with EVOO, Kosher Salt & Black Pepper)
- 1 Medium Head Garlic (Roasted with EVOO, Kosher Salt & Black Pepper)
- Chicken Stock up to 0.8 L (1 14.5 oz can or chicken stock from carton)
- Dash of Nutmeg
- Kosher Salt & Fresh Ground Black Pepper to taste
Preheat oven to 400 degrees.
Cut top of a whole head of garlic (just enough to expose the garlic inside). Drizzle with EVOO and sprinkle with salt and pepper. Wrap the garlic like a teepee of aluminum foil. Twist the top shut. Do the same with the onions except wrap in aluminum in a rectangle style. Fold the edges shut. Roast approximately 30 minutes or until garlic is soft. When garlic is cool press the garlic out using your fingers.
While the garlic and onion are roasting peel and slice the carrots.
Place thawed broccoli, carrots, roasted onions and garlic into the stainless-steel chamber of Soyabella without attaching any screens. Add chicken stock up to the 0.8 L line (no higher). Press the Paste Button and let it run for about 15 minutes until it starts to beep. Unplug the unit, remove the head unit. Add a dash of nutmeg and stir.
Serve and enjoy!
Makes about 3 1/4 cup of soup for approximately 3 servings.
*Garlic and onions can be roasted ahead of time.
*After you press the Paste Button it will be silent for a little while. Don’t you worry, the machine is just doing its thing.