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Roast garlic, potato and leek soup
Roast garlic, potato and leek soup
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate potato leek soup with roasted garlic.
Ingredients:
  • 2 garlic bulbs, unpeeled, cloves separated
  • 18.20 gm olive oil
  • 2 medium leeks, trimmed, halved, washed, sliced
  • 1 celery stalk, chopped
  • 30.00 ml fresh thyme leaves
  • 510.00 gm vegetable liquid stock
  • 700g red rascal potatoes, peeled, chopped
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced and line a baking tray with baking paper. Place garlic on the tray, drizzle with half of the oil, and roast for 12 to 15 minutes until tender. Allow the garlic to cool for 10 minutes before squeezing it out of the skins and discarding them.
  • Heat the remaining oil in a saucepan over medium-high heat. Sauté leeks, celery, and 1 tablespoon thyme for 5 to 7 minutes until tender. Pour in stock, 2 cups cold water, and add potatoes. Bring to a boil, then simmer uncovered for 12 to 15 minutes until potatoes are tender. Stir in garlic.
  • 1. Take the pot off the heat and transfer the soup to a processor. 2. Blend the soup until smooth. 3. Stir in 1/2 cup of cold water and the rest of the thyme leaves. 4. Put the mixture back on medium heat and heat for 2 minutes. 5. Season with salt and pepper before serving.

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