This Roasted Garlic, Shallot and Potato Soup is a real winter warmer, perfect for when the cold weather rolls in.
Vegetable soup
This recipe for Roasted Garlic, Shallot and Potato Soup first came about when we were given a carrier bag of shallots and with no idea what to do with them.
At this time of year both we, and our friends and family, a glut of garlic, onions and potatoes which we've grown in our gardens and allotments.
After making this soup for the first time it's been a firm favourite ever since.
The beauty of this recipe is how simple and humble the ingredients are. I loved the vibrant green of the parsley, the luxurious red velvety skins of the potatoes and the bright white of the garlic.
Although the ingredients are simple - and to a certain extent, the soup recipe is too - it's important not to skip some of the steps. Roasting the garlic for example is essential to get a mellow flavours, rather than a harsh, hot flavour.
It's also important to make sure that the potatoes have softened enough before adding them to the blender, otherwise the soup won't be as silky or smooth.
This potato based soup is incredibly filling but I do recommend serving alongside home made bread. The parsley, shallots and garlic give a warm, hearty flavour so I'd pair it with something simple - heavily flavoured breads won't do well here.
The recipe
Roasted garlic, shallot and potato soup
Ingredients
- 1 bulb of garlic not to be confused with a single clove
- 300 g shallots
- 500 g potatoes
- 2 cubes vegetable stock
- A handful of fresh parsley
- 1 pinch salt and pepper
Instructions
- Preheat the oven to gas mark 6. Place the garlic, drizzled with olive oil, in a parcel of tinfoil.
- Roast in the oven for 15 minutes until the garlic is soft and caramelized slightly.
- In the meantime, finely chop the shallots and fry off in a little oil and salt in a saucepan. Cook on a medium heat until they become translucent.
- Dice the potatoes roughly 1cm-cubed and add to the shallots.
- Fry for just a few minutes before adding the stock. Keeping the pan on a low heat, let the onions and potatoes simmer for 15mins or until the potatoes begin to soften.
- Pour the mixture into a blender/food processor and blitz until smooth along with ⅔ of the parsley (chopped) and the softened garlic.
- Once the mixture is smooth, return to the pan to heat through. Season before serving.
- Sprinkle the remaining parsley over the soup once dished up.
- Serve with homemade crusty bread.
Nutrition
More soup recipes
I love mopping up soup with a big hunk of bread - are your a soup slurper or a bread dunker?
plasterers bristol says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon