Roasted Garlic Broth

Roast the garlic at 175 C for 40 mins. Remove from the oven and allow to cool enough to handle.

Squeeze the garlic from each clove into a saucepan. This can be a sticky job, use a knife if it helps. Discard the outer papery bits, you just want the sticky roasted garlic inside.

Add the stock and peeled diced potatoes to the saucepan. Bring to a boil and then simmer gently for 30 minutes.

Remove from the heat when the potatoes are nice and soft, blend. Season to taste with salt and pepper then enjoy.