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- Garlic: Roasting garlic brings out its sweet, nutty flavor. This makes the soup rich and warm. - Fresh herbs: Basil and sage add a bright, earthy taste. They balance the garlic's sweetness well. - Vegetables: Onion, carrots, celery, and spinach form the soup base. They provide texture and nutrition. - Vegetable broth: This adds depth and flavor to the soup. Choose a good quality broth for the best taste. - Parmesan cheese: This cheese adds creaminess and a salty kick. It enhances the overall flavor profile. - Walnuts: Toasted walnuts give a nice crunch. They also add healthy fats and protein. - Olive oil: Use high-quality olive oil for sautéing and drizzling. It adds richness and healthy fats. - Lemon juice: A splash of lemon juice brightens the flavors. It adds a refreshing twist to the soup. - Salt and pepper: These are essential for seasoning. Adjust to your taste for the best results. For the complete recipe, check out the Full Recipe. Enjoy making this healthy comfort dish! To start, we need to roast the garlic head. Preheat your oven to 400°F (200°C). Carefully slice off the top of the garlic head. This exposes the cloves inside. Drizzle with one tablespoon of olive oil. Wrap it in aluminum foil and place it on a baking sheet. Roast for 30 to 35 minutes. The cloves should be soft and golden brown. Once done, set it aside to cool slightly. After cooling, squeeze the roasted cloves out of their skins. They should pop out easily. Next, we cook the vegetables. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté these veggies for about 5 to 7 minutes. They should soften and the onion will turn translucent. Stir occasionally to keep them from sticking. Once they are tender, pour in the vegetable broth. Increase the heat slightly and bring it to a gentle simmer. Now, it’s time to make the pesto. In a food processor, combine the roasted garlic cloves, fresh spinach, basil, sage, grated Parmesan cheese, and toasted walnuts. Blend all the ingredients until the mixture is smooth and creamy. If it looks too thick, add a splash of vegetable broth or water. This will help you reach your desired consistency. After making the pesto, stir it into the simmering vegetable broth. Let the soup cook for an additional 5 to 10 minutes. Stir occasionally to blend the flavors. Once it is heated through, add the freshly squeezed lemon juice. Season with salt and pepper to taste. Make sure everything is evenly seasoned before removing the pot from the heat. For a creamier soup, you can blend it further. Use an immersion blender to puree the soup right in the pot until it’s smooth. If you don’t have one, carefully blend the soup in batches using a standard blender. Just be sure to let the steam escape while blending. When ready to serve, ladle the soup into bowls. For an extra touch, drizzle a little olive oil on top. You can also sprinkle with more grated Parmesan cheese if you like. To make it look nice, garnish each bowl with fresh sage leaves or chopped walnuts. This adds a lovely visual and textural contrast. Enjoy your vibrant and flavorful Roasted Garlic Sage Pesto Soup! For the complete details, check the Full Recipe. - How to avoid burning garlic: Roasting garlic can be tricky. To prevent it from burning, wrap it tightly in foil. Keep an eye on it as it roasts. You want it soft and golden, not dark and crunchy. - Steps for perfect seasoning: Start with a small amount of salt. You can always add more. Taste as you go. The lemon juice adds brightness, but don't skip the salt. It helps bring out all the flavors. - Best bread pairings: Serve your soup with crusty bread, like a baguette or sourdough. These breads soak up the soup nicely and add a nice texture. - Salad recommendations: A simple green salad is a great side. Try mixed greens with a light vinaigrette. It refreshes the palate and balances the richness of the soup. - Preparing in advance: You can make this soup a day ahead. Just let it cool completely before storing it in the fridge. The flavors develop beautifully overnight. - Reheating tips: When reheating, do it slowly on medium heat. Stir often to avoid sticking. If it thickens up, add a splash of broth or water. This soup should be creamy, not too thick. {{image_4}} You can switch up the nuts in the pesto. Instead of walnuts, try pine nuts or almonds. Both add a nice crunch and flavor. If you want a nut-free version, use seeds like pumpkin or sunflower seeds instead. They work great too! For a dairy-free option, replace Parmesan cheese with nutritional yeast. It gives a cheesy taste without the dairy. You can also use a dairy-free cheese alternative. Look for options made from nuts or soy. To spice things up, add chili flakes to your soup. This will give it a nice kick. You can start with a pinch and add more if you like it hot. Using different herbs can change the soup's taste too. Try adding parsley or cilantro for a fresh twist. Even a bit of thyme can give it a warm, earthy flavor. Incorporate seasonal vegetables to enhance your soup. In spring, add peas or asparagus for a pop of color. In fall, try adding sweet potatoes for a hearty feel. You can also adapt the soup for warmer or colder months. For summer, serve it chilled with fresh tomatoes. In winter, keep it hot and comforting by adding root vegetables like turnips or parsnips. Explore these variations to make this soup your own! For the full recipe, check out the instructions above. To keep your Roasted Garlic Sage Pesto Soup fresh, use airtight containers. Glass jars or plastic containers work well. Store in the fridge for up to four days. After that, the soup may lose its nice taste and texture. You can freeze this soup for later meals. Pour the cooled soup into freezer-safe containers or bags. Leave some space at the top for expansion. It stays good in the freezer for up to three months. When you're ready to eat, take it out and thaw overnight in the fridge. For reheating, use the stove or microwave. On the stove, heat over low to medium heat. Stir often to keep it smooth. In the microwave, heat in short bursts. Stop to stir between each round. This way, you avoid texture changes. If the soup seems thick, add a splash of broth or water. Enjoy your warm and tasty soup! Roasted Garlic Sage Pesto Soup is a creamy, hearty dish great for any time. It has rich garlic flavors, fresh herbs, and a smooth texture. The main ingredients include: - 1 head of garlic - Fresh basil and sage - Onion, carrots, and celery - Vegetable broth - Spinach - Parmesan cheese - Walnuts The garlic gets roasted first, adding depth to the flavor. You blend it with fresh herbs and nuts to create a vibrant pesto. This soup warms you up and is perfect for chilly days. Yes, you can easily make this soup vegan. For a dairy-free version, replace Parmesan cheese with nutritional yeast or a vegan cheese. You can also skip the cheese altogether and still enjoy a great taste. To keep the flavor strong without dairy, add a bit more roasted garlic or a squeeze of lemon juice. These will give your soup a bright taste and keep it creamy. The soup lasts about 4-5 days in the fridge. To store it, use airtight containers. Make sure to let it cool down before sealing. Signs of spoilage include an off smell, mold, or a change in color. If you see any of these, it’s best to toss the soup. Yes, adding protein is a great idea! Cooked chicken or white beans work well. They add heartiness and make the soup more filling. If you use cooked chicken, add it during the last few minutes of cooking. If you use beans, stir them in when you add the pesto. This keeps cooking times short and flavors fresh. Yes, Roasted Garlic Sage Pesto Soup can be gluten-free. Always check ingredient labels to ensure that your vegetable broth and any other added products are gluten-free. If you want to thicken the soup, use a cornstarch slurry or pureed beans instead of flour. These options keep the soup gluten-free while adding great texture. This blog post guided you through making delicious Roasted Garlic Sage Pesto Soup. You learned about key ingredients like garlic, fresh herbs, and vegetables. We discussed preparing and blending the soup and shared tips for serving and storage. Final thoughts: This soup is versatile and easy. You can adjust flavors or substitute ingredients as needed. It's perfect for any season, and you'll enjoy experimenting with it. Happy cooking!

Roasted Garlic Sage Pesto Soup

Warm up with a delightful bowl of Roasted Garlic Sage Pesto Soup! This healthy comfort recipe is packed with savory roasted garlic and fresh herbs, making it the perfect dish for chilly days. Discover how to create a creamy, flavorful soup with simple ingredients and easy steps. Let your kitchen fill with the comforting aroma and warmth. Dive into the full recipe now and enjoy a delicious journey to cozy culinary bliss!
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Ingredients
  

1 head of garlic

1 tablespoon olive oil (plus more for drizzling)

1 medium onion, finely chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cups vegetable broth

2 cups fresh spinach leaves, packed

1 cup fresh basil leaves

1 cup fresh sage leaves

½ cup grated Parmesan cheese

½ cup walnuts, toasted

Salt and freshly ground black pepper to taste

1 tablespoon freshly squeezed lemon juice

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Carefully slice the top off the head of garlic to expose the individual cloves. Drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and place it on a baking sheet. Roast in the oven for 30-35 minutes, or until the cloves are soft, golden brown, and caramelized. Set aside to cool slightly.

    Sauté the Vegetables: In a large pot, heat an additional 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté the vegetables for about 5-7 minutes until they soften and the onion turns translucent. Stir occasionally to prevent sticking.

      Add Broth: Pour the vegetable broth into the pot with the sautéed vegetables. Increase the heat slightly and bring the mixture to a gentle simmer.

        Prepare the Pesto: In a food processor, combine the roasted garlic cloves (squeezed out of their skins), fresh spinach, basil, sage, grated Parmesan cheese, and toasted walnuts. Blend until the mixture is smooth and creamy. If it appears too thick, add a splash of vegetable broth or water to achieve your desired consistency.

          Combine Soup and Pesto: Stir the prepared pesto into the simmering vegetable broth. Allow the soup to cook for an additional 5-10 minutes, stirring occasionally, to allow the flavors to meld beautifully.

            Season and Finish: Add the freshly squeezed lemon juice along with salt and pepper to taste. Stir well to ensure everything is evenly seasoned, then remove the pot from the heat.

              Blend for Smoothness (Optional): For a creamier texture, you have the option to use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully blend the soup in batches in a standard blender.

                Serve: Ladle the soup into bowls. For an extra touch, drizzle a little olive oil on top or sprinkle with additional grated Parmesan cheese if desired.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                    - Presentation Tips: Garnish each bowl with a few fresh sage leaves or a sprinkle of chopped walnuts for a delightful visual and textural contrast. Enjoy your vibrant and flavorful soup!