- 2 whole heads of organic garlic
- 6 large red potatoes scrubbed and sliced
- 2 large red onions chopped and caramelized
- 7 cups veggie stock
- Celtic sea salt and freshly ground pepper
- chopped flat leaf parsley for garnishing
- 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 until caramelized.
- Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
- Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
- Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
- Pulse very briefly with a hand blender so still relatively chunky and rustic.
Garnish with parsley and serve. YUM!
http://healthyblenderrecipes.com/recipes/happy_peasant_soup/
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