Liza’s Creamy Roasted Garlic Potato and Turnip Veg Soup
I came up with this soup as a way to use up goods from the farmers market. Roasting the garlic, shallot and scallions gives it a WOW factor.
- Total Time: 1 hour 50 minutes
Ingredients
Scale
- 3lbs of Yukon Gold Potatoes (or other small potato with thin skin)
- 1 cup of broccoli florets
- 1 cup of corn
- 1 turnip, peeled
- 1 bulb of fresh garlic
- 1 shallot
- 3 scallions – white bulbs only
- 6 cups of vegetable stock
- 1 teaspoon of rosemary
- 1 teaspoon of thyme
- 1/2 teaspoon of sage
- 1 bay leaf
- Salt and pepper to taste
- 1 cup of milk
- 1/2 cup of heavy cream
- Olive oil for drizzling
- Chopped parsley or chives for garnish (optional)
Instructions
- Preheat oven to 400F
- Cut the top off of the garlic bulb so cloves are exposed. Peel the shallot and cut into quarters. Chop the scallion bulbs in half.
- Place garlic, shallot and scallions on aluminum foil. Drizzle with olive oil and seal the foil over them. Place in oven and roast for 40 minutes. Remove from oven and open foil, allowing them to cool a bit to avoid burning your hands when adding to the soup.
- While the aromatics are roasting, chop the potatoes and turnip into quarters.
- In a large stock pot, bring vegetable stock, potatoes and turnip to a boil. Reduce heat to medium low and simmer. Stir in corn, broccoli and seasonings.
- When the roasted aromatics have cooled a bit, add them to the soup – press the roasted garlic bulb until the mushy cloves fall out.
- Give it all a good stir and let simmer for an hour.
- Remove the bay leaf and blend with an immersion blender until smooth.
- Stir in milk and cream, stirring until smooth.
- Reduce heat to low
- Add salt and pepper, adjust seasonings to your taste.
- Continue to simmer on low heat until thoroughly heated – sprinkle with garnish and enjoy with a nice crusty bread!
- Prep Time: 20
- Cook Time: 1 hour 30 minutes
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