For those who like a low-fat yet wintery dish, I have the delicious garlic soup for you, despite the fact that there is a lot of garlic in it, I certainly don't think its to powerfull.
From the moment I've tasted it for the first time, this is surely nowadays one of my favorite soups.
Healthy and especially nice to serve with some spelled bread!
for 4 persons
2 small balls or 1 large bulb of garlic (about 20 cloves)
4 medium-sized potatoes, diced
1.75 l vegetable stock
pepper and salt
freshly chopped parsley, as a garnish
Serve fried red onion and cave mushrooms, this gives it a bit of firmness and it is a perfect combination!
1. Heat the oven to 190 degrees.
Place the unpeeled roasting ball (s) in a small frying pan.
Put the pan in the oven for 30 minutes, until the garlic in the middle has softened.
2. Meanwhile, cook the potatoes for 10 minutes. in a large pan of water with some salt.
3. Boil the stock for 5 minutes on low heat in another pan.
Add the potatoes in cubes to the stock.
4. Keep a few cloves of garlic separate for the garnish and squeeze the remaining with the press over the soup.
Stir and add pepper and salt to taste
Let the soup cook for 15 minutes, gently.
Garnish the broth with whole cloves of garlic and parsley.