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10 baby red potatoes
3 large garlic cloves
1 small red onion
1 red bell pepper
2 tbsp olive oil
1 tbsp dried oregano
1/4 to 1/2 tsp smoked or regular paprika
1 pinch salt and pepper
284-mL can undilutedq chicken broth
Preheat oven to 400F (200C). Thickly slice unpeeled potatoes and place in a large bowl. Add whole garlic cloves. Cut onion into quarters. Coarsely chop pepper. Add both to potatoes. Drizzle with oil, then sprinkle with oregano, paprika, salt and pepper. Toss to evenly coat. Spread out on a large rimmed baking sheet. Roast in centre of oven (you don¿t need to stir) until potatoes are very tender, 30 to 40 min.
Turn roasted vegetables and garlic into a large saucepan. Add chicken broth and 2 soup cans of water. Cover and bring to a boil over high heat. Reduce heat to medium-low. Simmer, stirring occasionally, so flavour develops, about 10 min.
Ladle about 1/3 of soup into a food processor. Whirl until smooth, then pour into a clean saucepan. Purée remaining soup in 2 more batches. Taste, then add more salt or paprika, if needed. Ladle soup into bowls. Top with a curl of Parmesan and a sprinkling of paprika. Soup will keep well covered and refrigerated up to 3 days, or frozen up to 3 months.
Calories 132, Protein 3g, Carbohydrates 18.1g, Fat 5.7g, Sodium 381mg.
A pinch of Spanish smoked paprika adds a kick to the mild flavour of roasted potatoes. Once puréed, the soup is thick and rich, the perfect meal to warm you up.