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Singledom soup for garlic lovers

January 23, 2010

The first time I heard about potato soup, all I could think of was watered down mashed potato. This clearly fitted in with things like potato pies, potato pizzas, and potato chip sandwiches. Depending on your own inclinations, this either sounds like a brilliant idea or a culinary no-no that deserves a sharp slap on the wrist. Fortunately for me, I had potato and leek soup forced upon my tastebuds much a time ago, and I have never looked back. Potato soup is so good with pretty much any vegetable, and thus perfectly remedies those problematic looking veges you discovered that had been shoved to the back of the fridge. Thus, when faced with a bag of kale that I had picked days ago and sort of left on the counter, I knew exactly how to rid myself of the green leafy mass before me. Potato and kale soup it was.

Well. It may as well have been garlic soup to be honest, hence the reference to singledom – needless to say, there was very little snuggling and much apologetic giggling that night. Of course, if you’re single, why not fill the rest of the house with the smell of glorious garlic and slowly caramelised onions for your dearest flatmates to enjoy? I did say this was a good idea, didn’t I? It is. It’s crap weather over here at the moment, so er…make the most of it to consume soup!

Potato and green leafy vegetable soup (with plenty of garlic)

serves 2-3

You want some sort of blending device for this – an immersion blender, normal blender or food processor is fine.

40g(ish) butter (use oil for vegans)
2 onions, finely chopped
6 cloves of garlic, peeled and crushed (not chopped)
4 medium potatoes, scrubbed and diced into 1cm cubes
4-5 cups vege stock or water with 1 tsp salt
2 large handfuls of green leafy vegetable (I used kale), sliced very thin (about 2 packed cups raw)
small handful fresh thyme, tied in a little bundle, or 1tsp dried thyme
1 large bay leaf, broken in half
splash cream
1/2 cup cooked lentils

Melt butter in a super large frypan or wok or medium saucepan, on medium low heat. Add onions, garlic, and bay leaf, and let cook, stirring occasionally, for about 10 minutes until the onions are getting golden. Add potatoes, and let cook, stirring every few minutes, until the potatoes get golden bits (about 20 minutes). I know, it seems like a long process, but trust me, it gives this soup seriously mindblowing flavour. Now add the stock (or water + stock cube or salt) and thyme, and let simmer for 15 minutes. Add leafy veges (and lentils if using), simmer another 15 minutes (or 5 minutes for delicate leaves like spinach). Remove and discard thyme bundle and bay leaf bits. Scoop soup into food processor and blend until pureed, but still has texture, or use immersion blender. Reheat in the pan on low heat until the mixture simmers (add cream now if using, stirring through), then scoop into bowls and serve topped with fresh thyme if you have some (or a dried bay leaf).

Make dip with leftover soup

Leftover soup
Equivalent amount of cream cheese

Blend together, refrigerate, and use on crackers, bread, or spoons…hehehe.

5 Comments leave one →
  1. January 24, 2010 5:55 am

    Hi, I didn’t know how to contact you so I left a comment here. I like to invite you to, a food & wine social network, where you can share photos, videos and a link to your own blog.

  2. January 24, 2010 12:18 pm

    this looks so delicious. I saw it over at food gawker, and had to leave a comment!

  3. January 26, 2010 5:39 am

    that looks so tasty!


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