12-Clove Garlic Soup

2  Yellow Onions; chopped
2  carrots; Chopped
2  Stalks celery; chopped
1 T. olive oil
1  potato; peeled and cubed
12 Cloves garlic; peeled
5  C. vegetable stock or water
2  T. cornstarch
1/2 C. lite soy milk
2  green onions sliced (optional)

         ***BRUSCHETTA***
6 Slices crusty French Bread
3 Cloves garlic, sliced in half


1. In a large soup pot, sauté, onions, carrots, and celery in oil over medium-high heat for 5 minutes, or until softened. Add potato and garlic, and continue cooking 5 minutes, stirring, until garlic begins to soften but not brown. Add vegetable stock, bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until potatoes are tender.

2. In a small bowl, whisk together cornstarch and soy milk. Slowly add mixture to soup, bring to a boil, stirring constantly, until soup thickens slightly. Remove from heat. In a blender or food processor, puree soup in batches. Return to pot and gently reheat.

3. Toast or broil bread until crisp and golden brown. Rub each slice with the open side of a halved garlic clove. Sprinkle individual servings of soup with green onions and serve with garlic toasts.

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