Roasting the garlic before it goes into the pot makes a real difference. The cloves turn soft and sweet, and that flavour carries through the whole soup.
Pearled spelt holds its shape after simmering, so every spoonful has something to bite into. It’s not a thin broth – it’s a proper, filling bowl.
Potatoes do the work of thickening the base naturally. No cream needed, though you can stir some in if you want a richer finish.
This soup suits a quiet weeknight or a Saturday lunch. It keeps well and tastes better the next day once the spelt has absorbed the broth.
Why You’ll Love This Recipe
- Roasted garlic adds deep, mellow flavour without sharpness
- Pearled spelt gives every bowl satisfying chew
- Potatoes thicken the broth naturally, no cream required
- Stores well and tastes better the following day
Ingredient Notes
- Pearled spelt: Pearled spelt cooks in about 25-30 minutes and softens without turning mushy. Whole spelt berries work but need an extra 20 minutes of simmering. Rinse before adding to remove excess starch.
- Garlic: A full head of garlic is used here. Roasting tames the bite and brings out a slightly caramel flavour. Don’t substitute with pre-minced garlic – it won’t deliver the same result.
- Potatoes: Floury varieties like Russet or Maris Piper break down more easily and help thicken the soup. Waxy potatoes hold their shape better but won’t add much body to the broth.
- Vegetable stock: Use a low-sodium stock so you can control the seasoning. Chicken stock works equally well if you’re not keeping this vegetarian.
- Olive oil: Used both for roasting the garlic and sweating the onion. A neutral oil like sunflower works as a substitute if needed.
- Fresh thyme: Thyme pairs cleanly with roasted garlic and potato. Dried thyme works – use half the amount. Rosemary is a good swap if that’s what you have.
Spelt Roasted Garlic and Potato Soup
Description
Pearled spelt adds a chewy, nutty texture that keeps this soup filling without feeling heavy. Roasting the garlic first pulls out its sweetness and softens the sharpness you'd get from raw.
Ingredients
For the roasted garlic
For the soup
To serve (optional)
Instructions
Roast the garlic
- Heat the oven to 200 C / 390 F.
- Place the garlic head cut-side up on a small piece of foil. Drizzle with 1 tbsp olive oil and add a pinch of salt. Wrap the foil tightly around the head.
- Roast for 35-40 minutes until the cloves feel completely soft when pressed and the exposed top is golden brown. Remove from the oven and leave to cool for 10 minutes.
- Squeeze the softened garlic cloves out of their skins into a small bowl and set aside.
Build the soup base
- Heat 2 tbsp olive oil in a large heavy-bottomed saucepan over medium heat. Add the diced onion and sliced celery. Cook for 6-8 minutes, stirring occasionally, until soft and translucent.
- Season with half the salt and all the black pepper. Stir in the roasted garlic cloves and cook for 1 minute until fragrant.
- Add the rinsed pearled spelt, thyme leaves, and bay leaf. Pour in the vegetable stock and stir to combine.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes.
Add the potato and finish
- Add the cubed potato to the pot. Continue simmering for a further 20-25 minutes until the potato is tender and the spelt is cooked through with a slight chew.
- Remove the bay leaf. Using an immersion blender, blend about one-third of the soup directly in the pot until the broth thickens but chunks remain visible.
- Taste and adjust salt as needed. If the soup is thicker than you want, stir in an extra 100-150 ml of stock or water.
- Ladle into bowls. Drizzle with olive oil, scatter a few thyme leaves on top, and add a spoonful of creme fraiche if using.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1.5g8%
- Sodium 520mg22%
- Potassium 780mg23%
- Total Carbohydrate 52g18%
- Dietary Fiber 7g29%
- Sugars 5g
- Protein 9g18%
- Vitamin A 280 IU
- Vitamin C 18 mg
- Calcium 60 mg
- Iron 3 mg
- Vitamin E 2 mg
- Vitamin K 12 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 3 mg
- Vitamin B6 0.5 mg
- Folate 45 mcg
- Phosphorus 210 mg
- Magnesium 48 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rinse pearled spelt under cold water before adding to remove surface starch and keep the broth clear.
- Roast the garlic up to two days ahead and store squeezed cloves in a small covered dish in the fridge.
- Do not boil vigorously once spelt is in the pot - a steady simmer keeps the grains intact.
- Taste and adjust salt after blending since the flavour concentrates slightly when part of the soup is pureed.
- For a smoother finish, blend up to half the soup rather than a third.
spelt roasted garlic and potato soup, spelt soup recipe, roasted garlic potato soup, wholesome spelt soup, vegetarian spelt soup