Ingredients
- 1 small onion, diced
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 4 large potatoes, peeled and cut into large pieces
- 1 large head roasted garlic
- Fresh parsley (for garnish)
- Croutons and grated cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (3–5 minutes). Stir in minced garlic and cook for another minute.
- Pour in vegetable broth and add potatoes along with half the salt. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 20 minutes).
- Remove from heat and blend until smooth using a blender or immersion blender. Stir in roasted garlic, remaining salt, black pepper, and chopped parsley.
- Serve warm, garnished with croutons, grated cheese, and additional parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Freshly minced garlic enhances flavor; avoid pre-minced options. Roasted garlic adds sweetness; wrap in foil and bake until soft. Customize by adding vegetables like carrots or celery for extra nutrition.
