Potato and Roasted Garlic Broth Recipe

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Ingredients:

Serving

1 head garlic (about 20 cloves)
4 medium potatoes, diced
7 1/2 cups good quality hot vegetable stock
chopped flat leaf parsley, to garnish

Directions:

Preheat the oven to 375°F Place the unpeeled garlic bulbs or bulb in a small roasting pan and bake for 30 minutes or until soft in the center.
Meanwhile, par-boil the potatoes in a large pan of lightly salted boiling water for 10 minutes.
Simmer the stock in another pan for 5 minutes.
Drain the potatoes and add them to the stock.
Squeeze the garlic pulp into the soup, reserving a few whole cloves, stir and season to taste.
Simmer for 15 minutes and serve topped with whole garlic cloves and parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	181.03 Kcal (758 kJ)
Calories from fat	1.35 Kcal
		% Daily Value*
Total Fat	0.15g	0%
Sodium	636.55mg	27%
Potassium	498.25mg	11%
Total Carbs	40.33g	13%
Sugars	14.73g	59%
Dietary Fiber	4.2g	17%
Protein	3.5g	7%
Vitamin C	9.1mg	15%
Vitamin A	1.3mg	43%
Iron	9.1mg	51%
Calcium	103.7mg	10%

Amount Per 100 g
Calories	30.71 Kcal (129 kJ)
Calories from fat	0.23 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	108mg	27%
Potassium	84.54mg	11%
Total Carbs	6.84g	13%
Sugars	2.5g	59%
Dietary Fiber	0.71g	17%
Protein	0.59g	7%
Vitamin C	1.5mg	15%
Vitamin A	0.2mg	43%
Iron	1.5mg	51%
Calcium	17.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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