Emma Vegan and Vegetarian-Friendly Comfort Soup
Looking for a thick and comforting soup this autumn? Then give this potato and roast garlic soup a try. Roasting the garlic mellows the tastes and makes the garlic gorgeously sweet which melts into the potato broth.
This soup also tastes the noms when made with parsnips.
Ingredients
1 large garlic head
oil
1 large onion, diced
600g potatoes, peeled and diced
1-litre veg stock
salt and pepper to season
Method
Preheat oven to 200°C/Gas 6.
Cut a slice off the top of the garlic, enough to show the top of the cloves.
Place on a sheet of foil and drizzle with a little oil.
Bake for 45 minutes.
Remove from the oven and leave to cool slightly.
Fry the onion in some oil until they are soft.
Add the potatoes.
Add the stock.
Season with salt and pepper.
Simmer for 20 minutes, or until the potatoes are cooked through).
Squeeze the roasted garlic cloves into the soup.
Blitz the soup smooth.
An easy way to save, organize and share recipes in a central recipe box – Yum
Potato and Roast Garlic Soup
Ingredients
- 1 large garlic head
- oil
- 1 large onion diced
- 600 g potatoes peeled and diced
- 1- litre veg stock
- salt and pepper to season
Instructions
- Preheat oven to 200°C/Gas 6.
- Cut a slice off the top of the garlic, enough to show the top of the cloves.
- Place on a sheet of foil and drizzle with a little oil.
- Bake for 45 minutes.
- Remove from the oven and leave to cool slightly.
- Fry the onion in some oil until they are soft.
- Add the potatoes.
- Add the stock.
- Season with salt and pepper.
- Simmer for 20 minutes, or until the potatoes are cooked through).
- Squeeze the roasted garlic cloves into the soup.
- Blitz the soup smooth.
Head on over to our Full Recipe Index
LET’S CONNECT!
You can also subscribe to Foodie Explorers to keep up to date with all new recipes.
See the handy Pinterest image below if you wish to pin this for later 😘
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
