roasted garlic noodle soup

By Sarah's Vegan Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Peel the loose papery skin off the garlic heads, then cut off the tops to expose the cloves.
3. Put the garlic on foil or in a small heavy dish, drizzle generously with olive oil and season with salt.
4. Wrap the garlic tightly in foil (or cover the dish), then roast until soft and lightly caramelized, starting to check colour at 45 minutes. If pale, return it and bake in 5-minute increments until soft. Let it cool.
5. Heat the oil or vegan butter in a large pot over medium-high heat. Add celery, carrot and onion and sauté 3 to 5 minutes, until the onion is translucent.
6. Pour in the vegetable broth, keeping 1 cup aside, and bring to a boil.
7. Tie the fresh herbs with twine (or put them in a cheesecloth sachet) and add them to the pot with the bay leaf. When it boils, reduce to low, cover and simmer at least 30 minutes, up to 2 hours.
8. Add the dried pasta once the vegetables are as tender as you like and simmer until very al dente, about 8 to 10 minutes, stirring now and then.
9. Meanwhile, squeeze the roasted cloves out of their skins, blend them with the reserved 1 cup broth until smooth (or mash into a paste).
10. When the pasta is nearly done, stir in the garlic broth and the greens, and simmer a few more minutes until the pasta is fully cooked and the greens wilt.
11. Remove the herb bundle, then stir in the lemon juice and parsley or dill if using. Season with extra salt and pepper to taste, and serve immediately.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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