It was meant to arrive last Tuesday. I guess a week late isn't too bad!
Full of yummy organic goodies courtesy of www.giveorganic.com.au
Monday, July 20, 2009
Saturday, July 11, 2009
Potato and carrot soup with roast garlic
4 large potatoes, peeled and cut into chunks
3 large carrots, cut into chuncks
3 heads of garlic, separated
1/4 cup olive oil
1 tspn cracked black pepper
1 medium onion, peeled and sliced
2 cups water
2 cups vegetable stock
Pre-heat oven to 120c. Place garlic, oil and pepper in a small baking dish and cover. Bake for about 2 hours, or until garlic is soft.
Place a small amount of oil in a large pot, heat, add onions and fry until soft. Add potato and carrots and coat in onion mixture. Add water and stock. Cover, bring to the boil, simmer until vegetables are soft. Stir through garlic flesh.
Blend in blender until smooth. Cream can be added just before serving if you like.
3 large carrots, cut into chuncks
3 heads of garlic, separated
1/4 cup olive oil
1 tspn cracked black pepper
1 medium onion, peeled and sliced
2 cups water
2 cups vegetable stock
Pre-heat oven to 120c. Place garlic, oil and pepper in a small baking dish and cover. Bake for about 2 hours, or until garlic is soft.
Place a small amount of oil in a large pot, heat, add onions and fry until soft. Add potato and carrots and coat in onion mixture. Add water and stock. Cover, bring to the boil, simmer until vegetables are soft. Stir through garlic flesh.
Blend in blender until smooth. Cream can be added just before serving if you like.
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