Print Recipe

Garlic Soup

Course: Main Course
Keyword: Garlic, Soup, vegan
Servings: 4 people

Equipment

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!