Rosemary and bay scented onion, garlic and potato soup

Lots of garlic!
Lots of garlic!

I’ve been meaning to start sharing soup recipes again for ages. This morning I made a soup so delicious I just had to share it more widely.

3 tablespoons light vegetable oil (I used sunflower oil)
5 medium onions, chopped finely
about a dozen fat cloves garlic, chopped finely
3 large white potatoes, peeled and chopped into 1cm cubes
2 pints vegetable stock
good handful of white urid dal
2 bay leaves
3 large sprigs fresh rosemary
juice of half a lemon
ground white pepper

In a large saucepan, gently saute onions until translucent. Do this on a low heat, slowly, being careful not to colour the onions.

Add the garlic and continue to cook until the garlic is soft.

Add the potatoes, and coat on oniony, garlicy oil.

Soup simmering gently. Smells wonderful.
Soup simmering gently. Smells wonderful.

Add the stock, bring the boil, and add the bay leaves and rosemary, together with the white urid dal (you could leave this out if you can’t find it, it thickens the soup, and adds a bit of protein, but the soup will be just as tasty without it).

Season with salt and white pepper.

Simmer gently until the dal and potatoes are soft.

When cooked, blitz until smooth.

Add a good squeeze of lemon juice, and check seasoning. You’ll probably need to add a bit more salt and white pepper.

You can add a bit of cream/soya cream/ milk/soya milk if you like your soup more creamy.

Smooth, creamy, sweet and delicious.
Smooth, creamy, sweet and delicious.

Serve with some delicious crusty bread.

This soup is surprisingly sweet and complex in flavour.

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