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.