Roast garlic vegetable stew

Roast garlic vegetable stew

Tags

Stew

Cook

Ingredients

  • 1 cauliflower, cut into florets
  • 1 kumara, peeled and cubed
  • 2 red bell peppers, chopped
  • 2 heads garlic
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tsp oregano
  • ½ tsp thyme
  • 2 tsp basil
  • 2 cans fire-roasted diced tomatoes
  • 6 cups vegetable stock
  • 1 cup red lentils
  • 4 tbsp tomato paste
  • 6 cups kale
  • 1 tbsp balsamic vinegar
  • Bread

Steps

  1. Preheat the oven to 160°C and line a large baking tray.
  2. Place the cauliflower, kumara and bell peppers on the tray, drizzle with olive oil and toss well.
  3. Chop the top ¼” off the garlic bulbs to expose their innards.
  4. Wrap them individually in foil and pour ½ teaspoon of olive oil over the top as you close them up.
  5. Bake for 30-40 minutes, tossing every 15 minutes or so.
  6. In the wok over medium, sauté the onion and garlic in olive oil until translucent.
  7. Add the oregano, basil, thyme, canned tomatoes, vegetable broth and red lentils.
  8. Bring to a boil, lower the heat, cover and let simmer for about 10 minutes
  9. Squeeze the roasted garlic out of its skins into a blender.
  10. Add tomato paste, balsamic vinegar, ½ of the roasted vegetables, and 2 cups of the soup.
  11. Blend on high until smooth. Pour back into the soup with the remaining roasted vegetables.
  12. Stir the kale into the soup and cook about until it's just wilted.