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This comforting Roasted Garlic and Scallion Soup combines the mellow flavor of roasted garlic with the subtle flavor of leeks. Enhance with spices and sweet potatoes. It’s the perfect cold weather appetizer.
This week I’m in comfort food mode when the weather is cold and time is short. I just felt like I needed a healthy dinner option that was full of flavor and a rich, creamy texture. And it’s satisfying in a way that other foods aren’t, and one of my favorite cold-weather comfort foods? soup!
What I love most about this Roasted Garlic and Scallion Soup? And I think you will…
Use a whole head of roasted garlic. Yes.
Now, if you’ve never made this before and think it sounds too much like garlic. please listen to me When garlic is roasted It transforms from a very intense, spicy, garlicky flavor into a sweet, smooth mound of deliciousness. The flavor of garlic is mellow and you can eat larger quantities. Try roasting a whole head of garlic and spread the cloves on crusty bread – it’s amazing!
Second, leek I can’t let the cold months go. Can’t get by without garlic. These are one of my favorite vegetables to use. It has a slightly milder flavor than onions. But it still has good results. When fried, the garlic will be soft and shiny. Suitable as a base for soup.
Garnish your bowl with coconut milk, cayenne pepper, crispy croutons, and greens. And you’ll have a great meal! This soup freezes well. So why not double the amount and freeze portions ready for those days when you need a quick lunch or dinner?
Try serving it with fresh rosemary bread to make this meal a little more delicious and maximize comfort.
Roasted Garlic and Leek Soup
This comforting Roasted Garlic and Scallion Soup combines the mellow flavor of roasted garlic with the subtle flavor of leeks. Enhance with spices and sweet potatoes. Suitable for cool weather.
Serving: 6 some
Prevent your screen from going dark.
- 1 bowl yam cube
- 1 bowl leek Bang Soi
- 1 head garlic
- 4 1/4 bowl vegetable stock
- 1 can tomato crush
- 1 tablespoon tomato paste
- 1/2 teaspoon Curry powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon crushed cardamom
- 1/2 teaspoon sea salt
- black pepper
- coconut milk
- watercress
- Preheat the oven to 350°F (180°C). Peel off any excess garlic. but left together Chop off the topmost petals to expose a little. Drizzle a little olive oil. Season with salt and pepper. Then wrap the whole head in foil. Bake in the oven for 30 minutes, then let cool. Use a knife to peel the inside of the cloves into a bowl. Because the petals will come off the shell easily and will be very soft.
- Cut the green parts off the garlic and chop them finely. Wash the sweet potatoes and cut them into 1/2 inch pieces. Heat 1 tablespoon of olive oil in the bottom of a large pot. Then stir-fry the garlic for a few minutes until soft. Add the spices and sauté for another 2-3 minutes.
- Add the sweet potatoes, vegetable stock, tomato puree and tomato paste and simmer for about 30 minutes until the sweet potatoes are tender. Add the roasted garlic 5 minutes before the end.
- Use a blender or stick blender. Blend the soup until completely smooth. Serve with coconut milk, chili powder, watercress and crusty bread.
Photo by Lauren Caris Short
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