Shop ingredients
Nutrition (1 serving)
- 160 kcal
- 18 g carbohydrates
- 8 g fats
- 3 g protein
Per 4 portions
The soup:
- 10 cloves garlic
- 1 onion
- 3 potatoes
- 1 tbsp ghee
- 1 tbsp olive oil
- 1 tsp thyme
- 1 l water
- 1 tbsp vegetable broths
- 2 allspice
- 1 bay leaf
- 100 ml 12% single cream
- salt
- pepper
Croutons:
- 2 slices of toasted bread
- 1 tsp ghee
Instructions
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Heat oil and ghee in a pan and fry the onion until brown.
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Add the minced garlic and cubed potatoes. Season with dried thyme and saute.
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Add hot water, vegetable stock cube, allspice and bay leaf. Cook for 20 minutes or so, until the potatoes are tender.
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When the potatoes are tender, scoop out the allspice and bay leaf. Transfer the soup into a blender and blend until smooth.
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Pour the mixed soup back into the saucepan and add salt and pepper. Finally, add cream to make it smoother.
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Cut your bread into croutons and fry them using a little bit of ghee until golden and crunchy.
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Serve the garlic soup with the fried croutons and garnish with fresh parsley.
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Enjoy!
