6 Servings
2 Hours, 30 Minutes
Allergens
Place vegetables in soup pot and cover with water. The garlic may be put in a spice bag. Add remaining spices.
Cook over medium-low heat for 1 hour and 15 minutes. If water cooks out, add a little more.
Remove garlic and discard. Blend soup with hand blender.
Enjoyed! I made this soup yesterday and thought it was ok. I froze the leftovers and took a portion to work. The defrosted soup was much better than the fresh!
Don’t like using so much soup mix, though.
Isn’t it funny how certain things taste better after they “settle?” I find that a lot with roast. Just always tastes better as leftovers for some reason. Thanks for the feedback.
technical question what do you mean to put garlic in spice bag? what is a spice bag and what do you mean dispose afterwards? can i just use garlic powder or the frozen cubes?
I think that the suggestion is if a bulb or garlic is too strong for your taste, putting it in a bouquet garni bag is an option. This bag is a small mesh bag that cooks place ingredients whose flavor they want to impart into something, usually a soup or a stew, but the actual item pieces they want to leave out. Garlic powder or cubes should work, it really depends on your level of garlic tolerance.
A spice bag means in a cheese cloth pouch, referred to as a Sachet in french (which is the traditional), it is similar to a bouquet garni ( herbs and spices in a cheesecloth pouch). As for the garlic, it is probably preferable to use fresh (or frozen cubes) simply because fresh vs dried always gives a different flavour, in the sense that dried herbs are more intense, therefor you need less. I would try it both ways and see if your family can taste a difference.