Time 50m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 200C/400°F. Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes. Parcook the potatoes in boiling water for about 10 minutes. Stir fry the onions until caramelized. Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes. Squeeze the roasted garlic pulp into the soup, season to taste, and stir through. Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse. Pulse very briefly with a hand blender so still relatively chunky and rustic. Garnish with parsley and serve. YUM!
Yield 7 Number Of Ingredients 7 Steps:
In a large pot over medium high heat, bring the broth to a boil. Add the red pepper flakes and basil to taste, then add the tortellini and cook per package instructions, or until tender. Add the beans and cheese and reduce heat to medium. Simmer for 5 to 8 minutes, or until beans are tender. Add the corn and allow to heat through, about 1 to 2 minutes.
