Simple garlic soup, a healthy broth that’s quick to prepare. Delicious and light on it’s own but also a great tasty base for other soups.
This garlic soup is a recipe that I’ve created for my friend Claire. A regular at our Supperclub and Afternoon Teas, Claire is a great supporter of our blog and everything we do, we love talking food. After posting our French Onion Soup recipe Claire had commented on it. She went on to talk about a very similar broth style soup that she had enjoyed on holiday many years ago in the Czech Republic.
Claire and her husband were on holiday in Prague, those days before kids when we get lost wandering in a new city. Coming across a small rustic restaurant, they took a table outside. They ordered this soup which was served in small casserole dishes and by all accounts when the soup arrived “the smell was incredible”. The soup came served with a slice of cheese covered baguette on top. I love that a simple bowl of broth can evoke such lovely memories, food does that. A simple garlic soup which she said was delicious but hasn’t eaten since.
I love conversations like this, and decided that I would try and recreate this soup recipe for Claire. When I made the soup I was feeling a little under the weather, this light clear broth hit the spot. It sounds like a lot of garlic, but the leek adds a nice sweetness to soften the broth. Claire and I both love garlic so this soup is a winner for us. However, worth feeding all the family then nobody can complain about garlic breath!
A great soup on it’s own but a versatile base broth also. I can imagine it being lovely with the addition of some chickpeas or potatoes to make more of a meal. I also reckon leftover would work too. That said I’d be happiest eating it as it is. If following a Vegan diet the butter in this soup can be substituted with olive oil.
Pin me for later…
- 20 cloves garlic sliced
- 1 leek finely sliced
- 50 g butter
- 1.5 l vegetable stock
- 1 large handful parsley leaf chopped
- salt & pepper
Place the butter in a large saucepan and melt over a medium heat. Add the garlic and leek and saute gently for 15 minutes until the vegetables have softened but not coloured.
Add the vegetable stock and parsley and simmer gently for a further 15 minutes.
Check seasoning and add salt and pepper to taste. Serve immediately with some croutons or crusty bread.
If you wish to make this soup Vegan, simply substitute the butter with olive oil.
This is a versatile broth and can be easily added to. For example add potatoes or chickpeas if you want a heartier dish.