Low-Fat & Luscious Vegeta

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* Exported from MasterCook *

 

Roasted Garlic Barley Soup

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 74

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium head garlic

1 teaspoon olive oil or cooking oil

4 cups water*

1 1/2 cups thinly sliced leeks

3/4 cup thinly sliced celery

2 teaspoons instant vegetable bouillon granules*

1 1/2 teaspoons dried basil -- crushed

1/8 teaspoon pepper

14 1/2 ounces canned tomatoes -- undrained

and cut up

1 medium zucchini or yellow summer squash -- halved lengthwise

and thinly sliced

1/2 cup quick-cooking barley

 

Roasting garlic sweetens and mellows its characteristically strong

flavor. So don't be timid about using the entire head.

 

Peel away the outer dry leaves from the head of garlic, leaving skin of

garlic cloves intact. Cut off pointed top portion of head (about 1/4 inch)

with a knife, leaving the bulb intact but exposing the individual

cloves. Place garlic head, cut side up, in a small baking dish; drizzle

with the oil. Bake garlic, covered, in a 400F 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.

 

In a large saucepan combine the garlic paste, water, leeks, celery,

bouillon granules, basil, and pepper. Bring to boiling; reduce

heat. Simmer, covered, about 10 minutes or until leeks and celery are

tender. Stir in the undrained tomatoes, zucchini or squash, and

barley. Return soup to boiling; reduce heat. Simmer, covered, about 10

minutes more or until the barley is tender. To serve, ladle the soup into

bowls. Makes 4 main-dish servings.

 

*Note: You may substitute 4 cups of Vegetable Stock (see separate recipe)

for the water and the bouillon granules.

 

Preparation time: 5 minutes. Baking time (garlic): 25 minutes. Cooking

time: 20 minutes.

 

173 Calories; 2 G Total fat; 0 G Saturated fat; 0 MG Cholesterol; 642 MG

Sodium; 35 G Carbohydrate; 7 G Fiber; 6 G Protein. Exchanges: 1 1/2

starch, 2 vegetable.

 

 

 

 

 

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