Garlic and Potato Soup
Vegetarian Times Issue: March 1, 2006 p.37
The secret to this simple soup is simmering the garlic, which tames its bite. The liquid for the soup is equal parts vegetable broth and water; for a stronger flavor, replace some of the water with broth. A green salad and crusty bread round out the meal.
Directions
- Heat oil in large, heavy saucepan over medium heat. Add onion, and cook, stirring often, 10 minutes, or until golden. Add broth, 4 cups water, potatoes and garlic, and bring to a boil. Reduce heat to medium-low, cover and simmer 20 minutes, or until potatoes are very tender. Cool slightly.
- Coarsely purée soup in blender or food processor 1 cup at a time, about 20 seconds per batch, or purée in pot with immersion blender. Do not overprocess. Return soup to pan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls, and serve immediately.
ingredient list
Serves 4
- 1 1/2 Tbs. olive oil
- 1 cup chopped onion (about 1 medium)
- 4 cups low-sodium vegetable broth
- 2 lb. russet potatoes, peeled and cut into 1/2-inch pieces
- 7 large cloves garlic, peeled
Nutritional Information
Per SERVING:
| Calories |
260 |
| Protein |
4g |
| Total Fat |
5.5g |
| Saturated Fat |
0.5g |
| Carbs |
50g |
| Sodium |
633mg |
| Fiber |
4g |
| Sugar |
4g |
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This is a very yummy recipe!! Food processors do vary though and 30 seconds was far too long for mine. It was over processed. I would suggest processing only until you can still see some small chunks of potato.