Serves: 4
Total Calories: 59

1-2 tablespoon olive oil
1 medium onion sliced
4 bay leaves
2 bulbs garlic peeled and chopped
4 cups water or vegetable stock
1 large potato scrubbed and diced
1/2 teaspoon dried thyme
1/4 cup miso
pinch cayenne pepper or to taste

1. Heat the oil in a large, heavy kettle such as a cast-iron Dutch oven. Add the onion and bay leaves, and sauté over low heat for 5–10 minutes, or until the onion is translucent. Add the garlic. Sauté for 10–15 minutes more, or until the onions are browned.

2. Add the water, potato, and thyme. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 15 minutes, or until the potato is tender.

3. Place the miso in a small bowl. Add about 1/2 cup of the soup broth and stir until the miso is dissolved. Add the dissolved miso to the soup along with the cayenne.

4. Reheat, if desired, but do not boil. Serve with a loaf of sourdough whole-grain bread, goats’ milk cheese, and a green salad for a delicious peasant-style meal.

VARIATION
Substitute tamari soy sauce to taste for the miso.

Nutritional Facts:

Serves: 4
Total Calories: 59
Calories from Fat: 30

More Recipes from the For the Love of Garlic Cookbook:
Garlic-Lentil Soup
Garlicky Chicken Soup
Baby Lima Bean Soup with Rosemary and Garlic
Garlic, Greens, and Rice Soup
Using Garlic, Scallions, Scapes, and Chives
Potato and Cauliflower Soup with Roasted Garlic
Potato and Mustard Greens Soup with Roasted Garlic
Soup Provencal
Gazpacho Supreme