Roasted Garlic Potato Soup Recipe
A vegetarian Continental recipe with potatoes (aloo) - boiled and cubed, cloves garlic, rosemary - dried. Ready in 30 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
13 steps- 1
To begin making the Roasted Garlic Potato Soup, into a small skillet add the olive oil and garlic
cloves garlic(3)extra virgin olive oil(1 teaspoon)cloves garlic - thinly sliced(4)extra virgin olive oil(1 teaspoon) - 2
Roast the garlic until it changes color and also gives out a good aroma
cloves garlic(3)cloves garlic - thinly sliced(4) - 3
Once roasted, turn off the heat
- 4
Blend the potatoes, the roasted garlic, rosemary, salt and pepper adding water to get a smooth soup puree
potatoes (aloo) - boiled and cubed(2)cloves garlic(3)rosemary - dried(1 teaspoon)black pepper powder(1 teaspoon)salt - to tastecloves garlic - thinly sliced(4) - 5
Add just enough water to get the desired consistency
- 6
If you like it thicker then you can add less water
- 7
Once well blended, pour the Roasted Garlic Potato soup into a saucepan and bring it to a boil and turn off the heat
cloves garlic(3)cloves garlic - thinly sliced(4) - 8
Check the salt and pepper, adjust to suit your taste
black pepper powder(1 teaspoon)salt - to taste - 9
While the soup is boiling, we will roast the garlic for garnishing
cloves garlic(3)cloves garlic - thinly sliced(4) - 10
In the same skillet we roasted the garlic above, add the olive oil and the sliced garlic
cloves garlic(3)extra virgin olive oil(1 teaspoon)cloves garlic - thinly sliced(4)extra virgin olive oil(1 teaspoon) - 11
Roast until the garlic turns golden brown
cloves garlic(3)cloves garlic - thinly sliced(4) - 12
Pour the Roasted Garlic Potato soup into bowl and garnish it with more roasted garlic
cloves garlic(3)cloves garlic - thinly sliced(4) - 13
Serve Roasted Garlic Potato Soup warm along with Chickpea Orange Salad with Sun Dried Tomatoes and Garlic Bread with Herb Butter for a quick weeknight dinner
cloves garlic(3)rosemary - dried(1 teaspoon)cloves garlic - thinly sliced(4)
Rate this recipe
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Roasted Garlic Potato Soup Recipe
A vegetarian Continental recipe with potatoes (aloo) - boiled and cubed, cloves garlic, rosemary - dried. Ready in 30 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Roasted Garlic Potato Soup, into a small skillet add the olive oil and garlic
cloves garlic(3)extra virgin olive oil(1 teaspoon)cloves garlic - thinly sliced(4)extra virgin olive oil(1 teaspoon) - 2
Roast the garlic until it changes color and also gives out a good aroma
cloves garlic(3)cloves garlic - thinly sliced(4) - 3
Once roasted, turn off the heat
- 4
Blend the potatoes, the roasted garlic, rosemary, salt and pepper adding water to get a smooth soup puree
potatoes (aloo) - boiled and cubed(2)cloves garlic(3)rosemary - dried(1 teaspoon)black pepper powder(1 teaspoon)salt - to tastecloves garlic - thinly sliced(4) - 5
Add just enough water to get the desired consistency
- 6
If you like it thicker then you can add less water
- 7
Once well blended, pour the Roasted Garlic Potato soup into a saucepan and bring it to a boil and turn off the heat
cloves garlic(3)cloves garlic - thinly sliced(4) - 8
Check the salt and pepper, adjust to suit your taste
black pepper powder(1 teaspoon)salt - to taste - 9
While the soup is boiling, we will roast the garlic for garnishing
cloves garlic(3)cloves garlic - thinly sliced(4) - 10
In the same skillet we roasted the garlic above, add the olive oil and the sliced garlic
cloves garlic(3)extra virgin olive oil(1 teaspoon)cloves garlic - thinly sliced(4)extra virgin olive oil(1 teaspoon) - 11
Roast until the garlic turns golden brown
cloves garlic(3)cloves garlic - thinly sliced(4) - 12
Pour the Roasted Garlic Potato soup into bowl and garnish it with more roasted garlic
cloves garlic(3)cloves garlic - thinly sliced(4) - 13
Serve Roasted Garlic Potato Soup warm along with Chickpea Orange Salad with Sun Dried Tomatoes and Garlic Bread with Herb Butter for a quick weeknight dinner
cloves garlic(3)rosemary - dried(1 teaspoon)cloves garlic - thinly sliced(4)
Rate this recipe
