Description
A delicious and creamy roasted garlic potato soup that is vegan-friendly and easy to make.
Ingredients
- 12-14 cloves (60-70g) garlic, peeled
- 60 g (1/4 cup) olive oil
- sea salt
- 500 g (1.1 lb) potatoes, raw, peeled
- water
- 250-350 ml (1 cup+) vegetable broth
- 60 ml (1/4 cup) soy or oat cream
- 3 tbsp nutritional yeast
- 1 tsp onion powder (optional)
- black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Place the peeled garlic cloves on a baking sheet, drizzle with olive oil, and sprinkle with sea salt.
- Roast the garlic in the oven for about 20-25 minutes until golden and fragrant.
- In a large pot, add the peeled potatoes and cover with water. Bring to a boil and cook until tender.
- Once the garlic is roasted, add it to the pot with the potatoes.
- Add vegetable broth, soy or oat cream, nutritional yeast, onion powder (if using), and black pepper to the pot.
- Blend the mixture until smooth using an immersion blender or a regular blender.
- Adjust the consistency with more broth or water if needed, and season with additional salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a richer flavor, use homemade vegetable broth.
- Adjust the amount of garlic based on your preference for garlic flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan