Potato and Roasted Garlic Soup

Ingredients:

1 head of garlic

1 tbsp. olive oil

1 onion, diced

4 medium potatoes, peeled and chopped

4 cups water

1 10g vegetable stock cube, crumbled

1/4 tsp. nutmeg

2 bay leaves

1 cup soy milk or 1% milk (if you like)

Directions:

Slice the top off the head of garlic and cover with aluminum foil. Roast in a hot oven, 4ooF, for

45 minutes or until the garlic is soft. Meanwhile heat oil in a large saucepan and saute onion

until soft. Add potatoes, water, stock cube, nutmeg and bay leaves. Bring to a boil and reduce

heat to moderately low and simmer for 30 minutes or until the potatoes are tender. Add the

soy milk or 1% milk and squeeze in the softened garlic cloves. Remove from the heat, and

allow to cool slightly. Discard the bay leaves and blend the soup in a food processor until

smooth. Serve with crusty wholegrain bread.

Makes 6 servings

Per serving: Calories 130, fat 4 g, sodium 33omg, carbohydrate 16g, fibre 3 g, protein 5 g