Name: Harvest Vegetable Soup with Sage and Roasted Garlic
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 head of garlic; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, diced; 2 parsnips, diced; 2 medium potatoes, peeled and diced; 2 stalks celery, diced; 1 tablespoon fresh sage, finely chopped; 6 cups vegetable broth; Salt and black pepper to taste; 1 teaspoon lemon juice (optional)

Description

A rustic autumn soup featuring caramelized roasted garlic, aromatic fresh sage, and a hearty blend of root vegetables for a comforting, nutrient-dense meal.

Ingredients

Scale

1 head of garlic
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 parsnips, diced
2 medium potatoes, peeled and diced
2 stalks celery, diced
1 tablespoon fresh sage, finely chopped
6 cups vegetable broth
Salt and black pepper to taste
1 teaspoon lemon juice (optional)

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Instructions

Preheat oven to 400F. Cut the top off the garlic head, drizzle with oil, wrap in foil, and roast for 40 minutes.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add onion and celery, cooking until translucent.
Stir in diced carrots and parsnips. Sauté for 5-7 minutes until edges are lightly browned.
Add chopped fresh sage to the pot and cook for 1 minute until fragrant.
Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
Squeeze the roasted garlic cloves out of the head and whisk them into the simmering soup.
Season with salt and black pepper. Stir in lemon juice if a brighter flavor is desired.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Soup
Method: Roasting and Simmering
Cuisine: American