Garlic Soup with Potatoes, Italian Style

Kitchen Play List: The Doors ~ Bird of Prey
                                       Placebo ~ Protege Moi
                                       The Cure ~ Truth, Goodness & Beauty
                                       Norah Jones ~ The Long Way Home
                                       Elvis Costello ~ Beyond Belief
                                       Dodgy ~ Prey For Drinking
                                       The Doors ~ When The Music's Over
                                       Neil Young ~ Cinnamon Girl

OK picture this...a steaming hot bowl of smooth, creamy soup with beautiful green flecks. The mellow scent of garlic and the savoury goodness of potato and the lushness of fresh flat leaf parsley. Look I know this isn't as good as a visual photo but I confess we forgot to take a photo of this gorgeous soup. Lol. OK so things aren't back to normal around here yet..lol. I'm still out of the kitchen but I am 'supervising' lol. This soup is adapted from a soup recipe in Donna Klein's cookbook The Mediterranean Vegan Kitchen.

It was one of the  first recipes I tried out when I bought this cookbook...oh at least 6 years ago and is one of My Love's favourite soups. I've adapted it because in it's orignal format it had quite a lot of 'Sally' stuff in its ingredients. So I kept to the overall flavour but re-wrote the recipe and My Love made it and it tasted just great. And you aren't bowled over by garlic as the title suggests..it's a mellow flavour that blends in with the other ingredients really well.

Please forgive the lack of photo but it's safe to say..it's creamy and smooth...has depth of flavour and is just...Yummy! lol.

Garlic Lovers Unite! lol

Garlic Soup with Potatoes, Italian Style Serves 3-4
(Recipe adapted from A Mediterranean Vegan Kitchen/Klein)

1 tbsp rapeseed oil
1 medium onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 1/4 lb potatoes peeled and cut into 1/2 " cubes
1 large head of garlic, separated into cloves, peeled
6 cups water
low sodium salt to season
1/4 cup fresh flat leaf parsley, chopped

In a large deep sided skillet heat the oil and then add the onion, carrot and celery and cook, stirring, for 3 minutes. Add the potatoes and garlic and stir well to coat. Then add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and then cook until the potatoes are soft. Then season with the salt and blitz the soup until it's smooth and creamy. Serve.

Enjoy!
~R~