Spanish Potato Garlic Soup

          Even though this is a two part recipe and seems daunting, it is very easy and will take very little time!  Give it a try...

1 large onion, sliced (about 2 cups)
2 large potatoes, cut into thin slices
1 teaspoon paprika
2 teaspoons olive oil
1 cup chopped tomatoes
1 teaspoon dried thyme
6 cups garlic broth (recipe to follow)
         Saute the onions, potatoes, and paprika in the oil, stirring constantly, for about 5 minutes, until the onions have softened.  Add the tomatoes and thyme and simmer for 3 or 4 minutes.  Add the garlic broth and simmer gently for about 10 minutes, until the potatoes are tender.


                                                             GARLIC BROTH

1 large whole head garlic (about 20 cloves)
1/4 cup miso
3 cups water
3 cups vegetable stock or broth
          Preheat oven to 400 degrees.  Cut off the stem end of the garlic head, break into cloves and peel.  Bake the garlic on an unoiled pie plate for 15 to 20 minutes, until golden but not browned.  In a blender on high speed, puree the roasted garlic, miso and water until smooth. Combine with the stock or broth and gently heat.

TIM'S NOTES:  Keep a good eye on the garlic.  It will probably not take 15 minutes for the garlic to be golden.  You could also use a food processor instead of a blender.  To be sure this soup is gluten free, use a miso that has no flour or barley in it.  Shouldn't be hard to find one, but please read the label.