Roasted Garlic Barley Soup

Roasting the head of garlic mellows the flavors to a near sweetness.

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  • Makes: 4 servings
  • Prep: 40 mins
  • Cook: 20 mins

Roasted Garlic Barley Soup

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Directions

  1. Peel away the outer dry leaves from head of garlic, leaving skin of garlic cloves intact. Using a knife, cut off about 1/4 inch of the pointed top portion of head, leaving the bulb intact but exposing individual cloves.
  2. Place garlic head, cut side up, in a small baking dish; drizzle with oil. Bake, covered, in a 400 degrees oven for 25 to 35 minutes or until cloves feel soft when pressed. Cool slightly. Press garlic pulp from individual cloves; mash pulp with a fork.
  3. In a large saucepan combine the mashed garlic pulp, Vegetable Stock, leeks, celery, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until leeks and celery are tender.
  4. Stir in the tomatoes, zucchini, and barley. Return to boiling; reduce heat. Simmer, covered, about 10 minutes more or until barley is tender.
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Nutrition Facts (Roasted Garlic Barley Soup)

  • Per serving:
  • 153 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 557 mg sodium ,
  • 28 g carb. ,
  • 5 g fiber ,
  • 4 g sugar ,
  • 4 g pro.
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