The impressive creamy garlic soup (vegan, vegetarian)

This garlic soup is my dinner party classic. I first made it for my family, who fell in love and who have also been serving it ever since. It's a good party dish because I can make it a day or two in advance and it only gets better with the wait. It is also an intriguing and impressive dish that will have your friends talking. And it can be prepared completely vegan, so it is lactose-free.

Garlic soup may sound daring, but it’s actually incredibly smooth and, thanks to roasting the garlic, not overwhelming in taste. Because of the cream, fat and garlic I prefer it served in small portions, like as an appetiser in pretty little tea cups or glasses.

Creamy garlic soup 

8 small servings

4-5 whole organic garlic bulbs

3 tbsp melted margarine or olive oil
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1 organic onion
2 floury potatoes

2 tbsp olive oil

1 tbsp lemon juice
Black pepper

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700 ml vegetable stock
100 ml chopped parsley (fresh or frozen)
Salt
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200 ml soy or oat cream


Turn the oven to 175°C. 

Cut off the top quarter of the garlic bulbs and place them on an oven-proof tray lined with baking paper. Melt margarine – or use olive oil if you prefer – and pour it evenly over the bulbs. Roast for 20-30 minutes, or until the cloves are soft.

While the garlic roasts, dice the potatoes and the onion. First gently fry the onions in oil, lemon juice and a pinch of black pepper for about five minutes, then add potatoes and fry for another 5 minutes while occasionally stirring. Add vegetable stock, a dash of salt, and the parsley. Let the soup simmer for about half an hour.

Whenever the garlic is done and has cooled off a little, press the soft roasted cloves into the pot by hand.

Use a hand-held blender to puree the soup, making it completely smooth. Add cream and check the flavour – add more salt if needed. Ladle the soup into bowls or cups. Garnish with chives or parsley.