Preparation Time: 5 minutes
Cook Time: 45 minutes
This is a very simple soup recipe made with ingredients you most likely already have onhand in your pantry. Make use of starchy potatoes here instead of waxy ones, since the starch will help thicken the broth some. You can substitute chicken stock for the vegetable stock if you desire a stronger flavor. This tasty and healthy recipe uses no oil and is gluten and dairy free. Serve with a green salad and a crusty artisan bread for a complete meal.
- 2 small or 1 large head of garlic (around 20 cloves)
- 4 medium potatoes (about 1 1/2 lb.), peeled and diced
- 7 1/2 cups good quality hot vegetable stock (or chicken stock)
- Chopped flat leaf parsley, for garnish
Preheat the oven to 375 degrees. Place the unpeeled garlic bulb (or bulbs) on a small roasting pan and bake for 30 minutes or until soft in the center.
While the garlic is roasting, prepare the potatoes. Parboil the potatoes in a large pan of boiling water for 10 minutes.
Simmer the stock in a large pot for 5 minutes. Drain the potatoes, then add them to the stock.
Squeeze the garlic pulp into the soup, reserving a few whole cloves and stir. Simmer for 15 minutes and serve topped with whole garlic cloves and parsley.