1 Head Garlic
1 tablespoon Extra Virgin Olive Oil
1/2 White Onion, cut into small dice
1 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1 large head Broccoli, cut into 1/2 inch pieces
2 cup Kale, torn into pieces
1/2 cup Peas
2 tablespoons Parsley, roughly chopped
1 Bay Leaf
5 cups Vegetable Broth
Preheat oven to 400 degrees Fahrenheit.
Trim the top of the head of garlic so that the cloves are exposed. Wrap the garlic in foil and place in the oven. Roast for 35-40 minutes, garlic cloves should be completely soft but not browned. Let cool and peel, removing the cloves from the skin.
In a heavy pot, heat olive oil over medium high heat. Add the onions, salt, and pepper. Sauté for 5-7 minutes until softened. Add the garlic, parsley, broccoli, and kale. Sauté for 3-4 minutes until kale starts to wilt. Add the vegetable broth and bay leaf. Bring to a boil, reduce heat to a simmer. Simmer for 15 minutes. Add the peas and continue to simmer for 4-5 more minutes. Remove from heat. Discard the bay leaf. Using an immersion blender, blend the soup so that it is mostly pureed but still has some texture remaining.
Photographed by Alli Shepherd.