soup - Garlic and Potato Soup

By tinathorn

Ingredients

• 2 whole heads of organic garlic
• 6 large red potatoes scrubbed and sliced
• 2 large red onions roughly chopped
• 7 cups vegetable broth (I use Massel)
• Celtic sea salt and freshly ground pepper
• chopped flat leaf parsley for garnishing

Details

Servings 1
Adapted from healthyblenderrecipes.com

Preparation

Step 1

Preheat oven to 200C/400F
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 with 2 tablespoons olive oil on medium/high heat for about 20 minutes until caramelized.
Bring the vegetable broth to the boil, and reduce to a simmer, and then add the drained potatoes.
Squeeze the roasted garlic pulp into the soup, stir through the onions, and season to taste.
Simmer for 15 minutes until the potatoes are cooked through, and the flavours infuse.
Pulse very briefly with an immersion/stick blender so still relatively chunky and rustic.