Roasted Garlic-Almond-Potato Soup
Recipe by : Annie Cifarelli
Submitted_by : Annie Cifarelli
Ottawa, Ontario - Canada
5 whole heads of garlic
2 lbs. peeled and diced potatoes
1 lg. chopped onion
1 tbs. minced fresh or jarred garlic
6 cups veggie broth (or chicken )
1/2 cup slivered almonds
cooking spray, opt 1 tsp. of olive oil
Preheat oven to 350 degrees. Cut tops off of garlic bulbs and place on foil on cookie sheet. Bake till soft, about 15 - 30 mins.. As garlic is cooling, spread almonds on same cookie sheet and bake till fragrant (only a few mins.) Next, sauté onion, minced fresh garlic (or from jar) in "Pam" type spray, till translucent. Add diced potatoes and "stir fry" RAW. If needed add a teaspoon of olive oil. Add the broth and simmer till potatoes are soft.(approx. 20 mins.). Peel roasted garlic, and place them with the almonds in a blender. Make a paste adding some of the broth. After the potatoes are soft, let soup cool a bit. Use slotted spoon and remove veggies to lender too. Add broth if needed. Return mixture to pot. We love this soup with tiny soup nuts or add a dash of fat - free sour cream! Enjoy
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