Potato and Roasted Garlic Broth
Warm, comforting, and infused with the rich aroma of roasted garlic, this Potato and Roasted Garlic Broth is the perfect recipe for cozy evenings or a light yet satisfying meal. Featuring tender chunks of potato, a medley of sautéed vegetables, and a luscious depth of flavor from slow-roasted garlic cloves, this soup strikes the perfect balance between soothing and savory. Fresh thyme, a bay leaf, and a splash of olive oil elevate this dish with subtle herbal notes, while mashing some of the potatoes creates a naturally thickened texture. Ready in just one hour, this gluten-free, vegan-friendly broth is as nutritious as it is delicious. Serve it with a sprinkle of fresh parsley for an extra pop of flavor, and enjoy this hearty yet wholesome go-to recipe for your weeknight dinners or weekend gatherings! Keywords: potato broth, roasted garlic soup, vegan soup, gluten-free, vegetable broth recipe.
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Recipe Information
Ingredients
- 1 whole garlic bulb
- 2 teaspoons olive oil
- 4 medium potatoes, peeled and diced
- 1 yellow onion, finely chopped
- 2 celery stalks, chopped
- 1 carrot, peeled and chopped
- 6 cups vegetable broth
- 1 bay leaf
- 1 fresh thyme sprig
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves inside. Drizzle the bulb with 1 teaspoon of olive oil, wrap it in aluminum foil, and roast in the oven for 30-35 minutes until soft and golden.
While the garlic roasts, peel and dice the potatoes. Chop the onion, celery, and carrot.
Heat the remaining teaspoon of olive oil in a large pot over medium heat. Add the onion, celery, and carrot, and sauté for 5-7 minutes until softened and fragrant.
Add the diced potatoes to the pot and stir, letting them cook for 2 minutes.
Pour in the vegetable broth and add the bay leaf and thyme sprig. Bring to a boil, then reduce the heat to a simmer.
Once the garlic is roasted, squeeze the soft cloves into the pot, discarding the skins.
Simmer the broth for 20-25 minutes, or until the potatoes are tender.
Remove the bay leaf and thyme sprig. Mash some of the potatoes directly in the pot to slightly thicken the broth, or leave it as is for a clear, chunky soup.
Season with salt and black pepper to taste.
Ladle the broth into bowls, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5991 mg | 260% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 39.3 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 6440 mg | 137% | |
*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.
