INGREDIENTS

• 2 Sheets Atoria's Garlic Naan
• 6 heads of garlic
• 1 onion
• 1 potato
• 1 carrot
• 2 tbsp of butter
• 1 cup of white wine
• 2 cups chicken stock
• 3 tbsps water
• Rosemary, to taste
• Thyme, to taste
• Parsley, to taste
  

DIRECTIONS

1. Preheat oven to 400°F. Cut tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 1 hour until soft. Let cool, then squeeze out cloves.
2. Dice onion, potato, and carrot. In a large pot, melt butter over medium heat. Sauté veggies for 5 minutes until onion is translucent.
3. Add white wine, cook for 2-3 minutes, then stir in roasted garlic, chicken stock, water, and herbs. Bring to a boil, then simmer covered for 20-25 minutes until vegetables are tender.
4. Blend until smooth, season with salt and pepper, and keep warm.
5. Cut your Garlic Naan into cubes. Toast in a skillet with olive oil, salt, and pepper for 5-7 minutes until crispy.
6. Serve soup topped with naan croutons and parsley.
   

NUTRITION

Serving Size: 2 Servings

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