Garlic and Potato Soup

Name: Garlic and Potato Soup
Prep time: 10 min
Total time: 10 min
Ingredients: 1.2 litres/2 pints/5 cups water; 300 ml/10 fl oz/l¼ cups single/light cream; 300 ml/10 fl oz/l¼ cups single/light cream; 2 tablespoons parsley, finely chopped; 6 tablespoons olive oil; 675 g/1½ lb floury/baking potatoes, peeled and chopped; 675 g/1½ lb floury/baking potatoes, peeled and chopped; pinch of saffron seasoning to taste; 3 heads of garlic, peeled

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Garlic is a marvellous plant. It adds a savoury hotness to this great soup, which is especially good on a cold winter’s day. Eat with wholewheat herb bread.

Ingredients

3 heads of garlic, peeled
6 tablespoons olive oil
675 g

Lunch
Soup
Vegetarian
Winter

Method

Roughly chop the garlic and sauté it in the oil for 3 to 4 minutes until soft but not brown. Add the potatoes, saffron, seasoning and water. Simmer for 30 minutes, then cool and purée. Reheat gently and add the cream and parsley.