Garlic and Herb Soup (Printer View)

Comforting aromatic soup with mellow garlic and fresh herbs. Ready in 40 minutes.

# Components:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 1 large leek, white and light green parts only, sliced
03 - 10 large garlic cloves, peeled and sliced
04 - 2 medium potatoes, peeled and diced

→ Liquids

05 - 4 cups vegetable broth, gluten-free if needed
06 - 1 cup whole milk or unsweetened plant-based milk

→ Herbs

07 - 2 tablespoons fresh thyme leaves, chopped
08 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
09 - 1 tablespoon fresh chives, chopped

→ Fats and Seasoning

10 - 2 tablespoons olive oil
11 - Salt and pepper, to taste

→ Optional Garnish

12 - 2 tablespoons grated Parmesan cheese or vegan alternative
13 - Croutons or toasted gluten-free bread

# Method:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and leek; sauté for 4 to 5 minutes until softened but not browned.
02 - Add the sliced garlic and cook gently for 2 to 3 minutes, stirring often to prevent burning.
03 - Stir in the potatoes, thyme, and a generous pinch of salt and pepper. Sauté for 2 minutes.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.
05 - Remove from heat. Stir in the milk and most of the parsley and chives, reserving a small amount for garnish.
06 - Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred. Adjust seasoning to taste.
07 - Ladle into bowls. Garnish with remaining herbs and, if desired, grated Parmesan and croutons.

# Expert Advice:

01 -
  • It teaches you that garlic doesn't have to be aggressive, just patient and kind.
  • The whole thing comes together faster than you'd think, leaving you with something that tastes like it simmered all day.
  • It's naturally creamy without feeling heavy, which somehow makes it feel both indulgent and virtuous.
02 -
  • Don't brown your onion and leek, it will make the soup taste bitter instead of sweet, and you've worked too hard to get here.
  • Slicing your garlic instead of mincing it helps keep it from cooking too fast and turning acrid, a lesson I learned through one very disappointing batch.
03 -
  • If your immersion blender ever leaves the soup slightly gritty, run it for a full minute without stopping, and it will become perfectly silky.
  • Add the herbs in stages: some cooked into the broth for depth, some fresh at the end for brightness, and some on top for a little green surprise in each spoonful.
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