Hearty Winter Soup

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 vegetable (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

Difficulty

Preparation:

1 hr

Preparation

Calories:

292

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	292 kcal	(14 %)
Protein	4.9 g	(5 %)
Fat	17.88 g	(15 %)
Carbohydrates	32.91 g	(22 %)
Sugar added	0 g	(0 %)
Roughage	1.18 g	(4 %)

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more nutritional values

Vitamin A	749.69 mg	(93,711 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.41 mg	(3 %)
Vitamin B₁	0.07 mg	(7 %)
Vitamin B₂	0.03 mg	(3 %)
Niacin	0.68 mg	(6 %)
Vitamin B₆	0.16 mg	(11 %)
Folate	27.32 μg	(9 %)
Pantothenic acid	0.15 mg	(3 %)
Biotin	2.05 μg	(5 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	18.64 mg	(20 %)
Potassium	138.46 mg	(3 %)
Calcium	122.14 mg	(12 %)
Magnesium	17.13 mg	(6 %)
Iron	1.62 mg	(11 %)
Iodine	0.75 μg	(0 %)
Zinc	0.28 mg	(4 %)
Saturated fatty acids	2.41 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the soup: 3 tablespoons
olive oil; 1
onion (diced); 1
large Leek (sliced); 4 cloves
garlic (finely chopped); 5.333 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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Preparation steps

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

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.

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

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.

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