This garlic soup is warm and creamy, perfect for cold days. It’s made with simple ingredients like garlic, vegetables, and milk or cream. Easy to prepare, it’s a comforting meal that’s both tasty and healthy.
Ingredients Needed:
- 3 medium potatoes, roughly chopped
- 1 large carrot, uncut
- 1 small onion, roughly chopped
- ½ parsnip, roughly chopped
- 2 or 3 green onions, roughly chopped
- ½ bulb (about 6 cloves) garlic, minced
- 1 cube chicken or vegetable stock
- 2 to 3 tablespoons cooking oil
- ¼ cup butter
- 1 tablespoon parsley
- ½ cup milk or ⅓ cup cream
- Water, as needed
- Salt and pepper, to taste
How To Make Garlic Soup:
- Sauté Onions and Garlic: Heat oil in a pot and fry the onions. Add the butter and garlic, but be careful not to over-fry the garlic.
- Add Water and Vegetables: Pour water into the pot, filling it to ¾ full. Add the stock cube, parsnip, and whole carrot. Boil for 30 minutes.
- Prepare Carrots: Remove the carrot from the pot, slice it, and set it aside.
- Blend the Soup: Let the remaining soup cool slightly, then blend it until smooth. Return the creamy soup to the pot.
- Add Final Ingredients: Stir in the sliced carrots, parsley, green onions, milk or cream, and season with salt and pepper. Simmer the soup for 15 to 20 minutes before serving.
Recipe Tips
- Don’t over-fry the garlic: Garlic can turn bitter if it’s overcooked, so be sure to sauté it gently.
- Blending the soup: Make sure the soup has cooled slightly before blending to avoid any splashes of hot liquid.
- Creamy variation: For an extra-rich soup, you can use cream instead of milk.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days.
Freezing: Place the cooled soup in a freezer-safe container or bag, leaving some space at the top for expansion. Freeze for up to 3 months. To thaw, move it to the fridge overnight.
Reheating: Reheat the soup gently on the stove over medium heat, stirring occasionally until warmed through. If the soup thickens too much, you can add a bit of water or milk to reach your desired consistency.
Nutrition Facts
- Calories: 240 kcal
- Fat: 15g
- Carbohydrates: 22g
- Protein: 3g
- Sodium: 400mg
- Fiber: 3g
Garlic Soup Recipe Uk
Description
This garlic soup is warm and creamy, perfect for cold days. It’s made with simple ingredients like garlic, vegetables, and milk or cream. Easy to prepare, it’s a comforting meal that’s both tasty and healthy.
Ingredients
Instructions
- Sauté Onions and Garlic: Heat oil in a pot and fry the onions. Add the butter and garlic, but be careful not to over-fry the garlic.
- Add Water and Vegetables: Pour water into the pot, filling it to ¾ full. Add the stock cube, parsnip, and whole carrot. Boil for 30 minutes.
- Prepare Carrots: Remove the carrot from the pot, slice it, and set it aside.
- Blend the Soup: Let the remaining soup cool slightly, then blend it until smooth. Return the creamy soup to the pot.
- Add Final Ingredients: Stir in the sliced carrots, parsley, green onions, milk or cream, and season with salt and pepper. Simmer the soup for 15 to 20 minutes before serving.
Notes
- Don’t over-fry the garlic: Garlic can turn bitter if it’s overcooked, so be sure to sauté it gently.
- Blending the soup: Make sure the soup has cooled slightly before blending to avoid any splashes of hot liquid.
- Creamy variation: For an extra-rich soup, you can use cream instead of milk.