Autumn is the perfect time to curl up under a blanket with a bowl of hot soup. This soup is guaranteed to scare off any cold, small or big, keeping you nice and warm on a cold autumn day.

Shop ingredients

Ghee – 330 ml – pure dairy ghee for cooking and baking – high smoke point, suitable for the lactose-intolerant

£8.89

£7.73

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Vegetable Bouillon Paste – 300 g – concentrated taste, with extra virgin olive oil, 89% vegetables, without preservatives and flavorings

£6.29

Sandwich Bread – 370 g – 100% natural, fluffy, wholewheat bread, only 7 ingredients

£2.99

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

Heat oil and ghee in a pan and fry the onion until brown.
Add the minced garlic and cubed potatoes. Season with dried thyme and saute.
Add hot water, vegetable stock cube, allspice and bay leaf. Cook for 20 minutes or so, until the potatoes are tender.
When the potatoes are tender, scoop out the allspice and bay leaf. Transfer the soup into a blender and blend until smooth.
Pour the mixed soup back into the saucepan and add salt and pepper. Finally, add cream to make it smoother.
Cut your bread into croutons and fry them using a little bit of ghee until golden and crunchy.
Serve the garlic soup with the fried croutons and garnish with fresh parsley.
Enjoy!

Products used in the recipe