Photo of Roasted garlic, shallot & potato soup by WW

Roasted garlic, shallot & potato soup

Points® value
Total Time
50 min
15 min
35 min
This garlic soup is wonderful. It is aromatic, yet subtle - despite using six garlic cloves!



6 clove(s)


285 g

Calorie controlled cooking spray

5 spray(s)

Potatoes, Raw

500 g, peeled and chopped

Vegetable stock cube

1 cube(s), vegetable, make up 950ml with hot water (use 2 cubes if desired)


1 pinch, and black pepper, freshly ground

Parsley, fresh

4 sprig(s), fresh, to garnish


  1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Place the garlic cloves on a large square of foil. Add 2 tsp of water and some salt and pepper. Bring the foil together to make a little parcel, then roast for 10-15 minutes.
  2. Meanwhile, reserve 2 shallots and chop the rest. Put the chopped shallots into a large saucepan with three sprays of low fat cooking spray. Cook gently, without browning, for 3-4 minutes. Add the potatoes and vegetable stock. Squeeze the pulp from the roast garlic and add to the pan. Cook for a further 15 minutes, or until the potatoes are tender.
  3. Puree the mixture with a hand blender or in a food processor until smooth. Return to the saucepan and season to taste. Reheat.
  4. To garnish, slice the reserved shallots 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.


To peel shallots easily, put them into a heatproof bowl and cover them with boiling water. Leave them for a few minutes, then peel them.