Soupe Provencal (Garlic Soup)

Serves: 4
Total Calories: 191


1 to 2 tablespoon olive oil
1 teaspoon toasted sesame oil (optional)
2 whole heads garlic peeled and chopped
1 medium onion thinly sliced
4 cups water or unsalted vegetable stock
1 large potato scrubbed and cut into cubes
3 bay leaves
1/2 teaspoon dried thyme
4 tablespoons miso
pinch cayenne pepper


1. Heat the olive oil and sesame oil (if using) in a large heavy kettle over very low heat. Add the garlic and onion, and slowly sauté about 20 minutes or until very soft and well cooked.
2. Add the water, potato, bay leaves, and thyme to the kettle. Increase the heat to high, cover, and bring to a boil. Reduce heat to low and simmer about 15 minutes or until the potatoes are tender. Remove the kettle from the heat.
3. Remove a little broth from the kettle and mix it with the miso. Return the diluted miso and cayenne to the soup and stir well. Serve immediately.

For a Change . . .
* Instead of potatoes, try this soup with Tofu Dumplings.
* Instead of miso, add 1/4 cup tamari in Step 2.

Nutritional Facts:

Serves: 4
Total Calories: 191
Calories from Fat: 40

This Soupe Provencal (Garlic Soup) recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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