In a large pot over medium heat, heat the olive oil and sauté the diced onion for about 8 minutes until translucent.

Add the minced garlic and 1/2 teaspoon of salt, sautéing for an additional minute until fragrant.

Pour in the vegetable broth and bring the mixture to a boil.

Add the peeled and cubed potatoes, fresh parsley, and pepper, then return to a boil before reducing heat to simmer for 15-20 minutes.

Incorporate the roasted garlic by squeezing softened cloves into the pot and mash some potatoes for a creamier texture.

Taste and adjust seasoning before serving hot, garnished with extra parsley.