Happy Meatless Monday!
We’re in the midst of flu season & I wanted to find a meatless meal that also had some health benefits. Garlic is a natural immune system boosting ingredient. This soup is perfect if you have a cold and need a little extra TLC.
I found this recipe in this awesome cookbook that I was given for Christmas by Alex’s mom- Meatless. This is a Martha Stewart Living cookbook & it’s surprisingly easy to follow. Sometimes her recipes can be complicated & contain way too many steps, but this soup was very easy to make. I would double the recipe if you want to freeze a batch of it for a later date.
I made a few changes to this recipe- meaning I added more Parmesan cheese! More cheese is always a good idea!! Serve this with some thick cut, toasted rustic bread. The crunch from the bread combined with the velvety smooth soup is to die for!
- 2 heads garlic, halved crosswise
- 1 tbsp. extra virgin olive oil
- 4 cups vegetable stock
- 8 oz. Yukon gold potatoes, peeled and chopped
- ½ cup freshly grated Parmigiano-Reggiano, plus more for serving
- Coarse salt & ground pepper, to taste
- Preheat oven to 375 degrees.
- Drizzle garlic heads with olive oil. Wrap tightly in parchment paper, then foil & put in oven (I put these on a cookie sheet & then put them in the oven). Roast garlic for 40 minutes. Let cool then squeeze the cloves from the papery skins.
- Over medium heat, bring vegetable stock, potatoes & roasted garlic to a boil in a medium saucepan.
- Reduce heat & simmer until potatoes are tender, about 12-15 minutes. Remove from heat & stir in cheese.
- Let cool slightly. Purée soup in a blender. Season with salt & pepper.
- Reheat to serve & add additional cheese if necessary.