Roasted Garlic, Shallot and Potato Soup

Onion and Potato soup

I was looking for a new soup which would be fairly healthy and nutritious but also thick and creamy.  This recipe from the Weight Watchers website seems to be a good compromise on both and comes in at 3 Weight Watchers Prop Points.  This is a delicious and warming soup which is great for lunch or a light supper.




6 Cloves of garlic, baked

285g White onion or shallots

Tsp Olive oil or 5 sprays of fry lite

500g Potatoes, peeled and chopped

1-2 Vegetable stock cubes made with 800ml Boiling water

Salt and pepper to season

Fresh parsley to garnish


1) Pre heat the oven to 180 degrees (fan assisted) or 200 degrees (conventional)

2) Put the garlic onto a large square of foil and fold into an envelope, bake for 15 minutes

3) Slice the onions or shallots and put them into a large saucepan with three sprays of low fat cooking spray. Cook gently, without browning, for 3-4 minutes

4) Add the potatoes and vegetable stock

5) Squeeze the pulp from the roast garlic and add to the pan

6) Cook for a further 15 minutes, or until the potatoes are tender

7) Puree the mixture with a hand blender or in a food processor until smooth

8) At this point you can either cool the soup, put the soup into freezer friendly containers and freeze or return to the saucepan and season to taste. Reheat

9) Should you wish to add a garnish, slice two shallots or half a small onion and fry them in a non-stick frying pan with a couple of sprays of low fat cooking spray, until golden brown. Arrange on top of the soup and garnish with parsley sprigs


2 thoughts on “Roasted Garlic, Shallot and Potato Soup

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