Roasted Garlic Broth
I’m not feeling my best today, I have a bit of a cough and a cold, so I made my favourite medicinal soup. Garlic has antimicrobial properties and when it’s roasted like this, the flavour becomes much more mellow. You can use more or less garlic depending on what you prefer - I love lots of garlic!
Roasted Garlic Broth
I’m not feeling my best today, I have a bit of a cough and a cold, so I made my favourite medicinal soup. Garlic has antimicrobial properties and when it’s roasted like this, the flavour becomes much more mellow. You can use more or less garlic depending on what you prefer - I love lots of garlic!
Open in Cookpad AppSteps
- 1
Roast the garlic at 175 C for 40 mins. Remove from the oven and allow to cool enough to handle.
- 2
Squeeze the garlic from each clove into a saucepan. This can be a sticky job, use a knife if it helps. Discard the outer papery bits, you just want the sticky roasted garlic inside.
- 3
Add the stock and peeled diced potatoes to the saucepan. Bring to a boil and then simmer gently for 30 minutes.
- 4
Remove from the heat when the potatoes are nice and soft, blend. Season to taste with salt and pepper then enjoy.
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