Ingredients

• 1 Head Garlic
• 1 Teaspoon Olive Oil
• 4 Cups Vegetable Stock
• 1 1/2 Cups Leeks, white parts thinly sliced, green parts removed and discarded
• 3/4 Cup Celery Hearts, thinly sliced
• 1 1/2 Teaspoons Dried Basil
• Pinch Black Pepper
• 1 14.5oz Can Crushed Tomatoes
• 1 Zucchini, halved lengthwise and thinly sliced
• 1 Summer Squash, halved lengthwise and thinly sliced
• 1/2 Cup Quick-Cooking Barley

Instructions

1. Preheat oven to 400 degrees.
2. Remove any dry, flaking layers from the outside of the garlic, then trim off the top so that all the cloves are exposed. Place, cut side up, in a baking dish and drizzle with the olive oil.
3. Bake for 25 minutes or until the cloves are fork tender.
4. Cool slightly, then squeeze all the cloves into a bowl and mash with a fork.
5. Combine the garlic, vegetable stock, leeks, celery, basil and black pepper in a large saucepan and bring to a boil. Reduce the heat and simmer for ten minutes, covered, until leeks and celery are tender.
6. Add the tomatoes, zucchini, squash and barley and return to boiling; reduce to a simmer. Simmer ten minutes more or until the barley is tender.

http://vegonline.org/vegetarian-recipes/roasted-garlic-barley-soup-recipe/