For garlic lovers everywhere! Delicious and SO good for you....
4 full heads of garlic
4 Tablespoons olive oil
1 diced yellow onion
2 teaspoons minced garlic
1 very large peeled and diced potato
6 sprigs fresh thyme
salt and pepper, to taste
4 cups vegetable broth (store-bought or homemade - if using homemade, add a couple of bouillon cubes for extra flavor)
Roast the garlic first. Preheat the oven to 400F. Cut the tops off the heads of of garlic (about 1/2 inch) so the tops of the cloves show. Put each clove in a muffin tin section and drizzle with olive oil and salt. Cover with tin foil and bake for 35 minutes. Remove from the oven and let cool while you prepare the rest of the soup.
Heat 2 Tablepoons of olive oil in a medium sized soup pan over medium heat. Add the onion and a little salt and cook until soft and translucent (about 3-5 minutes).
Add the minced garlic, potato, thyme, and sprinkle with salt and pepper. Cook for a few minutes, then add 1 cup of the vegetable broth and cook for about 5 minutes longer.
Add the remaining broth and the remaining 2 Tablespoons olive oil.
By this time the garlic should be cooled enough to handle. Squeeze the flesh from inside the skins into a bowl and mash thoroughly. Add to the soup and simmer until the potatoes are soft and cooked through (about 20-30 minutes).
Season with salt and pepper to taste and serve.
Nutrition Info Per Serving: Calories 210 Total Fat 11g Saturated Fat 1.5g Mono-unsaturated Fat 8g Carbohydrates 27g Protein 4g Fiber 3.5g Sodium 343mg