• 500 grams potatoes – peeled and cubed (I used Cecile)
  • 2 cups vegetable stock
  • 3 cups water
  • 2 cloves black garlic – pounded to a paste in mortar and pestle
  • Generous pinch of salt
To Serve:
  • Oil of choice for cooking
  • 2 ends sour dough bread – cubed
  • 1 sprig fresh rosemary


  1. Add the cubed potatoes to a pot with the other ingredients and bring to a simmer.
  2. Simmer on medium heat for approximately 20 minutes.
  3. Use a hand blender to blend the ingredients to a smooth texture.
  4. In a pan, heat the oil and add the fresh sprigs of rosemary.
  5. When the rosemary is fragrant, add the cubes of bread, stir and fry until golden.
  6. Remove the croutons from the pan and serve on top of the soup.

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