Cream of garlic soup

I love, love Garlic! And so does my husband!!!   Phew! Thank God! Or we would have a problem! Lol 😉

This is the first time I have made a soup predominantly using garlic as a base.  I was extremely surprised how even though, I used up to six cloves of garlic, it was not overpowering at all.  I think once the garlic stews in the vegetable stock it becomes incredibly gentle and sweet.  Not pungent at all!

The rest of the vegetables especially the carrot and potato really make it into a hearty filling and nutritious soup! One that is on our Favourite soups list for sure!
Make yourself a hot bowl, sit down and relax…Happy Monday! Much love D x

INGREDIENTS

6 garlic cloves
2 medium red potatoes peeled & quartered
1 large carrot, peeled & chopped
1 small white onion chopped
1 litre hot vegetable stock
1 tbsp olive oil
½ cup milk
Water if needed
Salt & Pepper to season
Red dried chilli flakes optional

METHOD

• In a large saucepan, heat up the oil, throw in all the garlic/vegetables and sauté for a few minutes

• Pour in the hot vegetable stock into the saucepan and bring all to a boil

• Then simmer on a low to medium heat until all the vegetables are tender.  You may need to add a little water to assist the cooking

• Using an electric hand blender, whizz all the veg into a soup, stir in the milk

• Finally season with salt and pepper

• Serve with some fresh crusty buttered bread