Roasted Garlic Sage Pesto Soup Flavorful and Simple

Ingredients

• 1 bulb garlic
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cups vegetable broth
• 1 large potato, peeled and diced
• 1 cup fresh basil leaves
• 1/2 cup fresh sage leaves
• 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1/4 cup pine nuts (optional)
• to taste Salt and pepper
• 1 unit Juice of 1 lemon

Instructions

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the bulb of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for about 30-35 minutes, or until softened and caramelized. Remove from the oven and allow to cool.
2. Sauté the Veggies: In a large pot over medium heat, add the remaining tablespoon of olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
3. Add the Broth and Potatoes: Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then lower the heat and let simmer for about 15-20 minutes, or until the potatoes are tender.
4. Make the Pesto: In a food processor, combine the roasted garlic (squeezed from its skin), fresh basil, fresh sage, Parmesan cheese (or nutritional yeast), and pine nuts (if using). Pulse until everything is finely chopped. With the food processor running, drizzle in 2 tablespoons of olive oil until the mixture is smooth. Season with salt and pepper to taste.
5. Combine and Blend: Once the potatoes are tender, use an immersion blender or transfer the soup to a blender in batches, blending until smooth. Stir in the fresh pesto and lemon juice. Adjust seasoning with salt and pepper if necessary.
6. Serve: Ladle the soup into bowls and drizzle with additional olive oil for garnish. You can also sprinkle extra pine nuts and Parmesan cheese on top for added texture and flavor.