Garlic and Vegitable Soup Recipe
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Category: |
Category: |
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Directions |
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Ingredients: |
Ingredients: 1 tablespoon olive oil
3 large carrots, peeled and diced
1 medium head cabbage, chopped
1/2 head cauliflower, chopped
2 leeks, sliced
6 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
4 teaspoons tomato paste
1 quart broth
1/4 cup milk or light cream
Almond Breeze Almondmilk
The Best Almonds Make The Best Almondmilk
1 tablespoon butter
Organic Butter - 1lb - Simply Balanced
6 cups cubed french bread
salt and pepper to taste
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Directions: |
Directions:Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:Prep 15 m Cook 30 m Ready In 45 m |
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