Alho Soup

Ingredients

• 1 kg of mixed vegetables (carrots, onions, potatoes, pumpkin)
• 500 ml of olive oil
• 10-12 garlic cloves
• 1 liter of vegetable broth
• 500 ml of water
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 tablespoon of chopped parsley
• 1 tablespoon of chopped thyme

Method

1. Chop the vegetables and sauté them in a pan with olive oil for 10-15 minutes over medium heat until they are soft.
2. Sauté the garlic cloves in another pan with a little oil for 3-4 minutes over medium heat until they turn golden brown.
3. Add the sautéed vegetables to the pan with the garlic and cook for another 2-3 minutes.
4. Add the vegetable broth, water, salt, and black pepper, stir well, and bring to a boil.
5. Simmer over medium heat for 20-25 minutes until the soup is thick and smooth.
6. Serve hot, garnished with chopped parsley and thyme.