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Garlic Head Soup

 

Garlic Head Soup recipe
16

Yield

12

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

3 quarts water
*
3 each garlic bulb
peeled
*
½ cup pearl barley
¼ cup long grain and wild rice blend
*
4 large onions
chopped
4 each russet potatoes
peeled, chunked
*
4 large carrots
peeled, sliced
3 each celery
sliced
¼ cup soy sauce, tamari
*
1 teaspoon thyme
*
¼ teaspoon rosemary leaves
ground
*
1 tablespoon spike
*
2 teaspoons vegit
*
2 tablespoons vegetable stock
powder
1 cup mushrooms
fresh, sliced
2 teaspoons seasoning mix
organic
*
1 tablespoon parsley flakes
dried
2 teaspoons dill weed
dried
1 teaspoon salt
1 teaspoon salt
4 each russet potatoes
small chunks
*

Directions

Place 2 cups of the water in a large stock pot.

Add the whole garlic cloves and cook over medium heat for 15 min.

Remove the garlic cloves and mash them thoroughly before processing.

Blend in a food processor. Add the remaining 2½ qts water the barley and the wild rice.

Bring to a boil cover and simmer for 15 min.

Add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30 to 45 min.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 624% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 421mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 82% Vitamin C 10%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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