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.