Garlic Soup with Potatoes and Cumin
Cozy up with a warm bowl of Garlic Soup with Potatoes and Cumin, a comforting and aromatic dish perfect for chilly evenings. This velvety soup combines the deep nuttiness of roasted garlic, the earthiness of creamy potatoes, and the subtle warmth of toasted cumin to create a flavor-packed experience. A touch of heavy cream adds optional indulgence, while fresh parsley adds a burst of color and brightness to each serving. With just a handful of pantry staples and minimal prep, this hearty recipe is easy to whip up and delivers maximum flavor. Pair it with crusty bread for a satisfying meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 heads Garlic
- 2 tablespoons Olive oil
- 1 medium-sized Yellow onion
- 3 medium-sized Potatoes (Yukon Gold or Russet)
- 1.5 teaspoons Ground cumin
- 4 cups Vegetable stock (or chicken stock)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Heavy cream (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice off the top of the garlic heads to expose the cloves, drizzle them with 1 tablespoon of olive oil, and wrap them in aluminum foil. Roast in the oven for 30 minutes or until the cloves are soft and golden brown.
While the garlic roasts, peel and dice the potatoes into small cubes and finely chop the onion.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the ground cumin and cook for 1 minute, stirring frequently, to toast the spice and enhance its aroma.
Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to the pot along with the diced potatoes.
Pour in the vegetable stock, season with salt and black pepper, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender in batches. If the soup is too thick, add a little more stock to reach your desired consistency.
Stir in the heavy cream (if using) for added richness, and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or croutons on the side.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4611 mg | 200% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 16.5 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3411 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
