Articles & Recipes
Potato & Roast Garlic Soup
Ingredients
1 head of garlic (3 grams)
1 tablespoon olive oil (18 grams)
1 onion, diced (144 grams)
4 medium potatoes, peeled and chopped (520 grams)
1 litre water
10grams vegetable stock powder (gluten free if required)
¼ teaspoon nutmeg
2 bay leaves
1 cup soy or dairy milk (250ml)
Method
Slice the top off the head of garlic and cover with aluminium foil. Roast in a hot oven, 200°C, for 45 minutes or until the garlic is soft.
Meanwhile heat oil in a large saucepan and sauté onion until soft. Add the potatoes, water, stock cube, nutmeg and bay leaves. Bring to the boil and reduce heat to moderately low and simmer for 30 minutes or until the potatoes are tender.
Add the milk and squeeze in the softened garlic cloves. Remove from the heat, and allow to cool slightly. Discard the bay leaves and blend the soup in a food processor until smooth. Serve with crusty wholegrain bread.
Serves : 6
Nutrients per Serve :
KJ 540, Calories 130, Carbohydrates(grams) 16, Fat(grams) 5, Protein(grams) 5
Note
It seems like there's a lot of garlic in this recipe, but please don't be put off by this. When whole cloves of garlic are oven roasted, they become smooth and soft and the flavour changes. Roasted garlic is far less pungent than raw garlic, in fact, once roasted you can eat whole cloves at a time.
Tips
Gluten Free (check your stock ingredients), Lactose free (if soy used), Egg Free, Vegetarian