Creamy roasted garlic and potato soup recipe

Creamy roasted garlic and potatoe soup

On Monday I was cooking dinner for my lovely friend Sophie from La Fashion Folie.

Sophie is vegetarian so my menu was purly plant based.

Today I would like to share with you the recipe for my creamy roasted garlic and potato soup.

 I like to discover new recipes and change the old ones to healthier version, nutritious, quick, easy and cheap to make.
A creamy vegetable blend works perfectly with crispy toast,pita or roasted potato, toasted pumpkin or nothing at all.

Ingredients for Creamy roasted garlic and potatoe soup



Preheat oven to 180C. 
Peel the outer layers of the garlic bulb.
Peal the potatoes and cut 4 of them ( if you are using baby potatoes). Cut them into small cubes and place in the baking dish together with garlic cloves, salt, rosemary and 1 tbsp of olive oil. Roast until garlic and potatoes are soft and brown ( around 35min).

In the pan bring to boil veggie stock ( or water + stock cubes) along with the chopped celeriac and remaining peeled potatoes.

Melt butter in  large saucepan over medium-high heat. Add leek and salt and cook until soft, about 6-8 minutes.

 Pour remaining olive oil in a medium-sized saucepan. Bring heat to medium-high and add chopped onions. Saute until tender and beginning to brown. Once cooked add to the stock.

Remove potatoes and garlic from the oven. Allow garlic to cool down and then squeeze the roasted garlic out from the skin ( you can also try to peal the skin is quite easy). Add it to the boiling stock together with few roasted potatoes and simmer for 15 min.

*if to much water ewapourates now is time to add some, 1/2 cup simmer for couple of minutes 

Once you happy with the thickness of your soup blend it in your food processor or with hand blender until smooth. Simmer on the low heat for 5 min ( here you can add the cream).

Serve with the remaining roasted potatoes, cruttons, pita or toast.... use your imagination.

Ania xxx

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