Name: Hearty winter soup
Total time: 1 h
Yield: 4
Ingredients: 3 tablespoons olive oil; 1 onion diced; 1 large Leek sliced; 4 cloves garlic finely chopped; 5.333 cups assorted Root vegetables roughly chopped; 4 cups vegetable stock; 1 tablespoon chopped Dill; 2 tablespoons chopped flat-leaf parsley; salt; peppers; 1 head garlic; 2 tablespoons olive oil; 1 French Bread sliced and toasted

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Difficulty:	easy
Preparation:	60 min
Ready in:	60 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	292 kcal	(15%)
Protein	5 g	(10%)
Fat	18 g	(23%)
Carbohydrates	33 g	(13%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	749.69 µg	(94%)
Vitamin D	0 µg	(0%)
Vitamin E	0.41 mg	(3%)
Vitamin B1	0.07 mg	(6%)
Vitamin B2	0.03 mg	(2%)
Niacin	0.68 mg	(4%)
Vitamin B6	0.16 mg	(11%)
Folate	27.32 µg	(14%)
Pantothenic Acid	0.15 mg	(3%)
Biotin	2.05 µg	(4%)
Vitamin B12	0 µg	(0%)
Vitamin C	18.64 mg	(23%)
Potassium	138.46 mg	(7%)
Calcium	122.14 mg	(15%)
Magnesium	17.13 mg	(5%)
Iron	1.62 mg	(12%)
Iodine	0.75 µg	(1%)
Zinc	0.28 mg	(3%)
Saturates	2 g
Uric Acid	0 g
Cholesterol	0 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

For the soup

3 tablespoons	olive oil
1	onions diced
1	large Leeks sliced
4 cloves	garlic finely chopped
5 ⅓ cups	assorted Root vegetable roughly chopped
4 cups	vegetable stock
1 tablespoon	chopped Dill
2 tablespoons	chopped flat-leaf parsley
	salt
	peppers

For the toasted garlic bread

1 head	garlic
2 tablespoons	olive oil
1	French Bread sliced and toasted

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Directions

1 Heat the oil in a large pan and gently cook the onions, leeks, garlic and baby vegetables for about 5 minutes, until softened.

2 Add the stock and bring to a boil. Reduce the heat, cover and simmer for 40 minutes, until the vegetables are tender, skimming frequently to remove surface scum.

3 For the garlic toast: Preheat the oven to 200°C (180° fan) 400°F gas 6.

4 Drizzle the garlic head with the olive oil. Wrap in foil and roast for about 20 minutes until golden brown. Squeeze the soft roasted garlic out onto the toasted bread.

5 Ladle the soup into serving bowls and serve with garlic toast.

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