Roasting the garlic rather than sauteeing it brings depth and complexity to this nourishing soup.
- ½ head of garlic, roasted
- 1 tsp (5 ml) olive oil
- pinch of salt
- 2 tbsp butter
- ½ onion, chopped
- ½ large potato, peeled and cubed
- 2 leeks, finely chopped
- 2 small heads broccoli, florets chopped, stalks trimmed, peeled, and chopped
- 3 cups vegetable stock
- ¼ cup (60 ml) cream
- ½ cup spinach
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 190ºC (375ºF).
2. Slice top off the head of garlic. Drizzle with olive oil and sprinkle with salt. Wrap in tin foil.
3. Roast in oven 30 minutes, or until tender and golden.
4. Melt butter in a large cooking pot over medium-low heat.
5. Add onion, potato, leek and broccoli, and saute until onions are translucent.
6. Add stock and cream. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until potato is tender.
7. Squeeze half of the head of roasted garlic into the pot, add spinach, and cook 5 minutes more.
8. Using an immersion blender, puree until smooth. Transfer to a pitcher.
9. To serve, pour into individual bowls. Alternatively, pour broccoli soup one half of each bowl and, at the same time, pour spiced acorn squash soup into the other half of bowl.
10. Top with pumpkin seeds and serve immediately.