Description
This Soothing Hangover Cure Garlic Potato Soup is a comforting and nourishing recipe designed to ease hangover symptoms with its warm, garlicky broth and soft potatoes. Featuring a mix of fresh and roasted garlic, tender potatoes, and fragrant herbs, this soup delivers a creamy texture without cream, making it gentle on the stomach while replenishing nutrients.
Ingredients
Scale
For the Soup
- 1 small onion (diced into 1/2-inch pieces)
- 4 garlic cloves (freshly minced)
- 1 large head roasted garlic (soft cloves separated)
- 2 tbsp extra virgin olive oil
- 4 cups vegetable broth
- 1 tsp salt (divided)
- 1 tbsp fresh chopped parsley
- 1/4 tsp freshly ground black pepper
- 4 large potatoes (peeled and cut into 1-inch chunks)
For Garnish (Optional)
- Chopped parsley
- Croutons
- Grated cheese
Instructions
- Prepare Ingredients and Build the Aromatic Base: Peel and cut the potatoes into 1-inch chunks. Dice the onion into 1/2-inch pieces and mince the fresh garlic cloves. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until shimmering. Add diced onion and cook for 8 minutes, stirring occasionally, until soft and translucent. Add minced garlic and 1/2 teaspoon salt, stirring constantly for 1 minute until fragrant, taking care not to brown the garlic.
- Build the Soup Base and Cook Potatoes: Pour 4 cups vegetable broth into the pot and bring to a boil over high heat. Add potato chunks, remaining 1/2 teaspoon salt, and 1 tablespoon fresh chopped parsley. Once boiling, reduce heat to medium-low and simmer uncovered for 20 minutes, or until potatoes are tender and easily pierced with a fork.
- Add Roasted Garlic and Create Desired Texture: Break apart the roasted garlic head and add the soft cloves to the pot, stirring gently. For a chunky texture, remove 1 cup of cooked potatoes, mash roughly, and return them to the pot for natural creaminess. For a smooth soup, blend the entire mixture with an immersion blender until desired consistency is reached. The chunky version is preferred for a nourishing feel that soothes a queasy stomach.
- Season and Serve: Taste the soup and season with freshly ground black pepper; adjust salt if needed. Ladle hot soup into bowls and garnish with optional croutons, grated cheese, and a generous sprinkle of fresh chopped parsley for brightness and color. Serve warm for the ultimate restorative meal.
Notes
- Use pre-roasted garlic from the store to save time while retaining rich flavor.
- Substitute vegetable broth with chicken broth if not vegan or vegetarian.
- For a dairy-free version, omit grated cheese or use a plant-based alternative.
- Adjust salt according to dietary needs for a low salt option.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.
- To enhance flavor, add a splash of lemon juice before serving for brightness.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
