Roasted Garlic & Potato Soup
Recipe: #23366
April 04, 2016
Categories: Curries, Cauliflower, Garlic, Potatoes, Sunday Dinner, Oven Bake, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"A head of garlic has 6 cloves each"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (417 g)
- Calories 282.8
- Total Fat - 10.4 g
- Saturated Fat - 1.6 g
- Cholesterol - 1.7 mg
- Sodium - 600.5 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 5.2 g
- Sugars - 4.1 g
- Protein - 10.1 g
- Calcium - 124.8 mg
- Iron - 1.8 mg
- Vitamin C - 43.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400F.
Step 2
Place potatoes, garlic bulbs and onions close together on foil lined baking sheet then drizzle with oil. Cover the garlic with it.
Step 3
Sprinkle on salt and pepper flakes.
Step 4
Place in oven, cover it with some tin foil for a bit.
Step 5
Uncover, stir potatoes around.
Step 6
Roast until edges of potatoes,cauliflower and onions are browned, and garlic is roasted (about 40 minutes) the garlic cloves should be a paste consistency. Squeeze them out of their skins and into the soup.
Step 7
Add to stock, the juices and all add curry powder to taste (some add more some add less).
Step 8
Cook until warmed and potatoes soft
Step 9
Immersion blender
Tips
- Immersion blender
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