Roasted garlic, broccoli and leek soup

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    SueSullivan
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    This was really savory and yummy, I’ve been missing savory on the stage one foods.
    I make a bone broth/chicken stock from organic chicken we get from a local farmer. You could make a veggie stock instead.

    I roasted a head of broccoli and five or six whole cloves of garlic at 425 for about 20 minutes, until it was browned on both sides. I tossed it in olive oil as per this recipe:
    http://www.cestlavegan.com/2010/01/roasted-broccoli-soup/

    I thinly sliced a leek and sauteed it in a soup pot in olive oil for 10 minutes or so. When the broccoli was roasted I added it to the pot along with enough stock to just cover, brought it up to a simmer, blended it with a stick blender, salted and peppered it and squeezed in a tablespoon or so of fresh lemon, to taste.

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