Grate the garlic first and set aside so it can sit for 10 minutes before using to get more health benefits. See the [10 Minute Garlic Tip|https://thenoilkitchen.com/10-minute-garlic-tip].
Wash, peel and dice the potatoes into ½in cubes. Place in a bowl of filtered water and set aside.
Heat a 6qt or larger pot to medium. Add the cumin and coriander seeds and heat through until fragrant (about 1 minute). Pour the spices into a bowl to allow to cool, then place in a spice bag. Set aside.
Lower the heat to medium low and remove the pan from the burner for a couple minutes to make sure the pan isn’t so hot it will burn the garlic (add a tiny amount of garlic to check). Return the pan to the burner and add the grated garlic to the pan. Push the garlic down with the flat edge of the spatula to form a thin layer on the bottom of the pan.
Heat through until most of the grated garlic sticks to the pan surface and becomes a light golden color. Don’t allow to become browned, this will make the garlic bitter and will give an off taste in this delicate soup.
In a dry section of the pan, add the saffron and toast a few seconds.
Add 2–3 Tbls of garlic stock to deglaze (release the garlic from the pan) and continue to sautée a minute or two longer.
Add the miso and stir with the garlic.
Drain the potatoes and salt lightly if you like, then add the diced potatoes to the pan and stir to coat with garlic mixture. Cook a few minutes more to develop the flavor.
Add the garlic stock 1 cup at a time, stirring after each cup. Once all the stock is in, add the spice bag and let simmer on medium heat until the potatoes are done (about 20 minutes).
Garnish with fresh cut herbs and/or toast with pesto
*SOS Free Option: Omit the miso and the light salting on the potatoes. The fresh cut herbs lifts the flavor nicely and a squeeze of lemon brightens the soup.