This is the easiest soup to make and is packed with flavour. It’s one I have been making since I was a professional chef and remains a family favourite on wintery nights.
Easy. Creamy. Fragrant. Cheap. Filling, Meat free, Dairy free. Soup recipe.
1kg potatoes, peeled and cut into rough cubes
4 large sprigs of fresh rosemary
4 medium cloves of fresh garlic, peeled and roughly chopped
1.25 litres of vegetable stock (I use Massel Brand because it is gluten free)
Salt/pepper to taste
Preheat your oven to 180%
Put the potatoes, rosemary and garlic into an oven tray. Place them in the oven and cook until the potatoes are tender.
Once the potatoes are cooked put the tray contents into a large pot. Add the stock and bring to the boil. Remove the rosemary stems and blend until the soup is smooth. Check the seasoning and serve.
Servings: Serves 4
Time: 15 – 20 minutes preparation. Approximately 45 minutes of cooking. This will depend on what size you cut your potatoes and your oven strength.
Notes: Add more stock if you want a more watery consistency.
You also can use half stock and half milk for a creamier result. Just use your favourite plant based milk. (I use creamy rice milk – Australian Own Organic brand)