Roasted Garlic and Leek Soup. A delicious, warming soup that’s subtly spicy and totally comforting!
This week is all about comfort food for me. It’s getting so dark outside in the afternoon, and the mountains have had their first sprinkling of snow. I can’t say I’m not excited for Christmas to arrive though, like most people, I’m the total cliche, I love this time of year!
So here’s what I love most about this roasted garlic and leek soup, and I think you will too… the roasted garlic, a WHOLE head. YES. Now, before you start thinking I’ve turned into a crazy lady who puts whole heads of garlic in things, hear me out. When garlic is roasted, it transforms from that super strong, spicy garlic flavour, into a sweet, soft mound of deliciousness. The garlic flavour is mellowed and you are able to tolerate far larger amounts of it. In fact, some time you have to roast a head of garlic, then spread the cloves straight on a piece of crisp bread, it’s heavenly!
Secondly, leeks. I can’t let this time of year come and go without using some leeks. They are one of my favourite vegetables to use, with a slightly more subtle flavour than onion, but still a good kick. When sautéed, the leeks turn completely soft a glossy, making them the perfect base for the soup.
Decorate your bowl with some coconut milk, chilli flakes, crispy croutons and greens, and you’ve got yourself a meal! This soup freezes really well, so why not double the quantities and freeze portions ready for those days where you need lunch or dinner in a flash!