“Happy Peasant” Vegan Garlic and Potato Soup

• 2 whole heads of organic garlic
• 6 large red potatoes scrubbed and sliced
• 2 large red onions chopped and caramelized
• 7 cups vegetable broth (I use Massel when I can't make my own)
• Celtic sea salt or Himalayan salt and freshly ground pepper
• chopped flat leaf parsley for garnishing

1. Preheat oven to 200C/400F
2. Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
3. Parcook the potatoes in boiling water for about 10 minutes.
4. Stir fry the onions until caramelized.
5. Bring the veggie broth to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
6. Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
7. Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
8. Pulse very briefly with a hand blender so still relatively chunky and rustic.

Garnish with parsley and serve. YUM!
Serves 4 - 6