Photo: The Bitten Word
This is a quick and easy recipe I tried yesterday. Kula Baby ate it. That fact alone makes it post worthy.
Potato Head Soup
8 yukon gold potatoes
1 small red onion (or 1/2 of a large red onion)
1/2 head of garlic
1 tsp rosemary
1/2 tsp salt
pepper to taste
1 carton of organic veggie broth
grapeseed oil
Instructions:
Pre-heat oven to 350 degrees. Drizzle head of garlic with oil, wrap in foil or put in a covered (oven safe) container and bake for 45 minutes to 1 hour. This makes the soup taste yummy (roasted garlic!) so the time spent waiting for it to bake is worth it. I suppose you could use crushed garlic in a pinch, but it won’t taste quite the same.
Peel and dice potatoes. Toss in a little grapeseed oil, rosemary, salt and pepper. Put on cookie sheet and place in oven for 30 minutes until tender.
When garlic and potatoes are finished you can saute red onion (diced) in a frying pan for 10 minutes until soft. Add garlic (squeeze the head of garlic and it should all come out) and 1 cup of veggie broth. Simmer for 5 minutes, then add 3-4 more cups of veggie broth and simmer for 5 minutes. In a blender, blend together the broth and the potatoes. You may have to do this in batches. The end result should be a creamy, yummy soup. Perfect for fall.
Writing recipes is hard for me because I never measure ANYTHING. I encourage you to improvise. If you need more broth, add it. If you want more rosemary…go for it (But be careful. I added too much the other day in my white bean soup recipe and it wasn’t pretty!).
