Broccoli Garlic Soup


  • ½ head of garlic, roasted
  • 1 teaspoon (5ml) olive oil
  • Pinch of salt
  • 2 tablespoons (30ml) butter
  • ½ onion, chopped
  • ½ large potato, peeled and cubed
  • 2 leeks, chopped
  • 2 heads broccoli, florets chopped, and stalks trimmed, peeled, and chopped
  • 3 cups (720ml) vegetable broth
  • ¼ cup (60ml) cream
  • ½ cup (120ml) spinach
  • Salt and pepper to taste


  1. Preheat oven to 375oF (190oC).
  2. Cut off top of head of garlic. Drizzle with olive oil and sprinkle with salt. Wrap in tin foil.
  3. Roast in oven 30 minutes or until tender and golden.
  4. Add butter to a pot and heat.
  5. Add onion, potato, leek, and broccoli, and sauté until onions are translucent.
  6. Add stock and cream. Bring to a boil, and turn down to a simmer.
  7. Cook for 25 minutes or until potato is tender.
  8. Squeeze half of the head of roasted garlic into the pot, add spinach, and cook 5 minutes more.
  9. Using an immersion blender, puree until smooth.
  10. Pour into pitcher. Pour into one half of bowl. At the same time, pour spiced acorn squash soup into the other half of bowl.
  11. Top with pumpkin seeds.