Well, whether we like it or not winter is coming, and although I’m not a big fan, in fact I’m not a fan at all (I’m a sunshine girl), this cold weather brings something nice with it and that’s the opportunity to make a super easy and versatile dish – soup.
What’s easier than cooking some veggies, spicing them up, adding water, blending or not and serving it? SO easy.
I like to play around with my soups and come up with something different every time.
A few weeks ago my husband was sick, so we got him some tissues, some tea, a lot of love and of course some soup. But not just any soup – Garlic Soup!
I don’t think there’s anything better than garlic to fight a nasty cold, but on the other hand I’m not really objective because I adore garlic. I know, it’s not a very social ingredient but really, I don’t care.
Oh and for the record, it did the job.
- 2 Tbsp Vegetable Oil
- 4 Medium Potatoes - Peeled and Cubed
- 1 Celery Stick - Chopped
- 1 Medium Sweet Potato - Peeled and Cubed
- ½ Onion - Chopped
- 10 Garlic Cloves - Peeled and Chopped
- ½ Cup White Wine
- 1 Cup Water
- 1 Liter Vegetable Broth (unsalted)
- 1 tsp Salt
- 1 tsp Garlic Powder
- In a large pot preheat the oil on medium heat
- Add in the potatoes, celery, sweet potatoes and onion and sauté while stirring constantly for about 3 minutes.
- Add in the chopped garlic and stir occasionally for 2 minutes.
- Add in the wine and stir for 3 more minutes. Let the wine evaporate a bit.
- Add in the broth and water, salt and garlic powder, stir together and cover the pot.
- Let the soup reach to boiling and cook for 30 minutes while covered.
- After 30 minutes turn off the heat, remove 3 full ladles of soup into a blender and blend.
- Pour the blended soup portion back into the soup pot, stir and serve.
