Umami
Umami

Soups And Stews

Roasted Garlic Potato Soup

4 servings

portions

15 minutes

temps actif

40 minutes

temps total

Ingrédients

1 small onion (small dice)

2 tablespoons olive oil (extra virgin)

4 garlic cloves (minced, fresh)

1 teaspoon salt (divided)

4 cups vegetable broth

4 large potatoes (peeled and cut into big chunks)

1 large head of roasted garlic

1 tablespoon parsley (fresh, chopped)

1/4 teaspoon pepper (freshly ground)

Instructions

In a large pot, heat oil. Sauté onion in the oil until softened, about 8 minutes. Add in 1/2 teaspoon of salt and minced garlic. Cook for another minute.

Pour in stock and bring up to a boil.

Add in potatoes, parsley, pepper, and the rest of the salt. Bring back to a boil. Reduce the heat and simmer until potatoes are tender. Add in roasted garlic cloves (can smash them or leave whole).

To thicken soup, pull out about 1 cup of the potatoes, place in a bowl and smash the potatoes with a fork. Put back into the soup. Or use an immersion blender to break down some of the potatoes in the pot of soup.

You can top the soup with a sprinkling of croutons, cheese, or chopped parsley.

Nutrition

Taille de Portion

-

Calories

371 kcal

Lipides Totaux

7 g

Lipides Saturés

1 g

Lipides Insaturés

6 g

Acides Gras Trans

-

Cholestérol

-

Sodium

1546 mg

Glucides Totaux

70 g

Fibres Diététiques

9 g

Sucres Totaux

6 g

Protéines

8 g

4 servings

portions

15 minutes

temps actif

40 minutes

temps total
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