Happy Peasant Soup
- Reviews 1
Ready In: 50 mins
Serves: 4-6
Ingredients
- 2 organic garlic heads
- 6 large red potatoes, srubbed and sliced
- 2 large red onions, chopped and caramelized
- 7 cups veggie stock
- celtic sea salt
- freshly ground pepper
- chopped flat leaf parsley, for garnishing
Directions
- Preheat oven to 200C/400°F.
- Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
- Parcook the potatoes in boiling water for about 10 minutes.
- Stir fry the onions until caramelized.
- Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
- Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
- Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
- Pulse very briefly with a hand blender so still relatively chunky and rustic.
- Garnish with parsley and serve. YUM!
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