Roasted Garlic & Potato Soup Recipe
2 lbs fingerling potatoes
1 qt vegetable broth
6 cloves garlic
1 tbsp olive oil
½ tbsp dried rosemary
½ tsp black pepper
¼ cup Standard Roasted Lentils
- Preheat oven to 400
- Cut potatoes into small pieces, toss with olive oil and roast for 25 min, adding garlic cloves halfway through.
- Remove potatoes from oven and add to blender with vegetable broth and blend until smooth (you may need to do this in two batches).
- Pour soup into a large pot, season and simmer for 10-15 minutes.
- Top with onions and Roasted Lentils and serve.
*Recipe by Zenutrition
*Photo Credit - @SuperfoodRunner