Creamy Potato & Roasted Garlic Soup
Prep Time:
30 minutes
Cook time:
30-40 minutes
Serves:
8 or more
INGREDIENTS
- 2 Tbsp. coconut oil
- 1-1/2#- potatoes, scrubbed, peeled and diced
- 1/2#- parsnips, peeled and diced
- 1 each- leek-(white part),diced or onion
- 2 each- celery, stalks, minced
- 2 heads-roasted garlic
- 8 cups- vegetable or chicken stock
- 1 cup- plain yoghurt, organic cream or silken tofu
- dash- nutmeg, ground
- 1/2 tsp salt & pepper
- 1/4 bunch- fresh parsley leaves, minced
METHOD
- In a large soup pot heat oil over medium heat.
- Saute leeks and celery until softened but not browned. Add potatoes, parsnips and toss to coat with oil. Add stock and bring to a boil, turn down heat to a simmer. Add salt, pepper and nutmeg.
- Simmer soup for about 30-40 minutes until potatoes are soft. Add prepared roasted garlic cloves with skins removed.
- Place soup in blender in batches and blend until it is creamy, along with yoghurt, cream of silken tofu.
- After all of the soup has been blended, return it to the soup pot and taste. Adjust seasonings as necessary.
- Garnish soup with chopped parsley on top
- this soup is delicious with leftover bits of cooked fish such as cod or salmon added to it.