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Diet Types: Vegan, Vegetarian
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Ingredients:
1 tablespoon olive oil1 large Spanish onion, chopped20 small cloves garlic, peeled, leave whole (or 1/2 the amount if large cloves)1 cup Vegetable Stock1 pound new potatoes (leave whole if small, halve if larger)1/2 teaspoon dried rosemary1/4 cup minced parsley1/2 teaspoon salt, or to taste
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Serves: 4
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Cooking Time: Under 30 minutes |
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Instructions: |
Heat the oil in a saucepan and saute the onions and garlic until the onions are soft, about 2 minutes.
Add the stock and bring to a boil.
Add the potatoes, rosemary, and salt. Bring to a boil, then reduce the heat the simmer, covered, until the potatoes are tender, about 12-15 minutes.
Toss in the parsley. Serve the mixture in small bowls or lift out the solid ingredients with a slotted spoon and serve them on a plate, reserving any leftover liquid for cooking grains or adding to the soup pot. |
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