This soup is cheap to make and is a cure-all broth for all sorts of things from sniffles to Monday blues.
Preheat the oven to 180c / 350f / Gas mark 4.
Using a sharp knife take the very top off the garlic bulb (this will make it easier to get the roasted cloves out).
Place the garlic in the oven and cook for forty-five minutes, when the cloves should be lovely and soft. Remove the garlic bulb and allow to cool enough to handle. Then squeeze out the soft cloves.
Melt the butter with the olive oil in a large pan. Add the onion and leek and cook for two to three minutes until just beginning to soften. Add the potato and stir thoroughly to ensure the potatoes are well coated in the butter. Cover the pan and cook for a further four to five minutes stirring occasionally. Pour in the stock, bring the soup to the boil then reduce the heat. Cover the soup and simmer for 10-12 minutes.
Season the soup with plenty of salt and pepper and stir in the lemon and roasted garlic Blend in batches using a liquidiser or hand-held blender adding handfuls of rocket with each batch. Leaving a few leaves to decorate. Pour the soup into six warm bowls. Finish with a drizzle of olive oil, a twist of black pepper and a few rocket leaves. Serve with warm crusty bread.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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