It’s that time of year again: Spring sunshine and showers mixed with stunning rainbows arching across the heavens. So I thought I’d cook up and share with you all my new delicious, healthy, vegan, and gluten-free soup that’s packed full of goodness! Today’s Roasted Garlic Soup is beautifully fragrant and light. Perfect, in fact, for a spring day.
Why Garlic?
Roasting garlic cloves not only imbues this soup with a rich and delicate flavour, but it’s guaranteed to create such an enticing aroma around the kitchen. Such a scent everyone will be in the mood for this taste sensation. It might even tempt a vampire! If you have any fresh garlic cloves or bulbs hanging around, this roasted garlic soup will probably take care of most of them! Increase the quantity of garlic, if you like, as the soup freezes well. It’s always worthwhile making a bigger batch if you can. And don’t worry about the breath thing – just encourage everyone around you to eat it and no-one will notice a thing!
As with all my soup recipes, this roasted garlic soup makes for the perfect accompaniment to crusty bread, croutons, and pasta. Feel free to serve as you like and do let us know how you get on. Stay tuned for another one of our nutritional blog posts where we’ll be discussing the multiple and glorious health benefits of garlic. This recipe also features potato, which was one of the two stars in our most recent breakdown of the benefits of spinach and white potatoes. You can view that here!
If you’re looking for some more meal inspo, our supply of healthy, delicious and free-from recipes can be viewed, downloaded and printed out here! Cook along with us by checking out our Instagram stories too!
I hope you enjoy this and until next time, Soupologistas!
Garlic Soup
Equipment
- Oven-safe Bowl
- Silver Foil
- Fork
- Medium Saucepan
- Knife
- Chopping Board
- Wooden Spoon
- Stick Blender or similar
Ingredients
For the Roasted Garlic
- 2 Bulbs Garlic
- 1 tbsp Vegetable Oil
- Salt & Pepper, to taste
For the Soup
- 1 tbsp Olive Oil
- 1 Small Onion chopped
- ½ Bulb Garlic raw, chopped
- 1 tsp Dried Herbs e.g. Rosemary, Thyme or Sage
- 1 Medium White Potato peeled and chopped
- 850 ml Vegetable Stock
- Squeeze Lemon Juice (optional)
- Salt & Pepper to taste
Instructions
- Let’s begin by preheating the oven to 190°C/375°F.
- Peel the cloves from the bulb and place them in an oven-safe bowl. You don’t want to remove the skin from the garlic yet as we’re going to roast them first in their jackets!
- Add the vegetable oil, salt, and pepper to the bowl. Stir thoroughly to evenly coat each clove. Cover the bowl with silver foil and place in the oven for 40-45 minutes.
- Once the cloves have been roasted, set them aside to cool to make for easier and burnt-fingertip-free peeling!
- In the meantime, let’s make the soup. Heat the olive oil over a low heat in a medium-sized saucepan.
- Add the chopped onions and stir well.
- After 2-3 minutes of caramelizing the onions, add the raw garlic cloves and cook, stirring regularly, for another 2-3 minutes.
- While the onion and garlic is cooking, peel the skins of the newly roasted (and cooled down!) garlic cloves and set aside.
- To the saucepan, add the potatoes, herbs, and seasoning. Cook for 2-3 minutes, stirring often to stop the potatoes from sticking to the bottom of the pan.
- Add our pièce de résistance – our roasted garlic cloves – and stir well. Pour in the vegetable stock, a squeeze of lemon juice, and partially cover the saucepan with a lid and bring to the boil.
- Remove the lid and bring the heat down to a simmer for 10 minutes.
- Remove the saucepan from the heat and blend the soup with a stick blender or food processor until you achieve a completely smooth soup!
- Serve and enjoy!