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Potato and Roast Garlic Soup

ingredients
1 head of garlic
1 tablespoon olive oil
1 onion, diced
4 medium potatoes, peeled and chopped
1 litre water
10g vegetable stock cube, crumbled
¼ teaspoon nutmeg
2 bay leaves
1 cup So Good soy milk

instructions
1. Slice the top off the head of garlic and cover with aluminium foil. Roast in a hot oven, 200oC, for 45 minutes or until the garlic is soft.
2. Meanwhile heat oil in a large saucepan and sauté onion until soft.
3. Add the potatoes, water, stock cube, nutmeg and bay leaves. Bring to the boil and reduce heat to moderately low and simmer for 30 minutes or until the potatoes are tender.
4. Add the So Good and squeeze in the softened garlic cloves. Remove from the heat, and allow to cool slightly.
5. Discard the bay leaves and blend the soup in a food processor until smooth. Serve with crusty wholegrain bread.

Serves: 6
Preparation time: 15 minutes
Cooking time: 45 minutes
Level: *