Roasted Garlic & Potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 heads garlic1T olive oil1 large white onion2 yukon gold potatoes (medium)500mL vegetable broth1T thymepepper to taste
Roast garlic by cutting top off of head, wrap in foil & bake for 45 min in 400 degree oven. When cool, squeeze out of skin. Reserve.
Chop onion, saute in olive oil. Add garlic and cubed potatoes, mix to combine & add vegetable stock. Add spices. Bring to boil, then reduce heat and cook for approx 30 minutes, or until potatoes are soft.
Scoop out some potato chunks and reserve, if desired. Puree remainder of mixture, taste and adjust spices. Serve over potato chunks.
Makes 3 servings (recipie can be multiplied by number of portions desired).
Number of Servings: 3
Recipe submitted by SparkPeople user RABIES1965.
Chop onion, saute in olive oil. Add garlic and cubed potatoes, mix to combine & add vegetable stock. Add spices. Bring to boil, then reduce heat and cook for approx 30 minutes, or until potatoes are soft.
Scoop out some potato chunks and reserve, if desired. Puree remainder of mixture, taste and adjust spices. Serve over potato chunks.
Makes 3 servings (recipie can be multiplied by number of portions desired).
Number of Servings: 3
Recipe submitted by SparkPeople user RABIES1965.
Nutritional Info Amount Per Serving
- Calories: 188.3
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 638.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 4.8 g
- Protein: 3.8 g
Member Reviews