Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 head of garlic, roasted
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or chives)
Instructions
- Preheat oven to 400°F (200°C). Roast the garlic in foil for about 30 minutes until soft.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce to simmer until potatoes are tender (about 15 minutes).
- Squeeze roasted garlic into the pot, then blend the soup until smooth using an immersion blender or regular blender.
- Stir in plant-based milk, season with salt and pepper, and cook for another 5 minutes.
- Serve hot, garnished with fresh herbs.
Notes
- Using fresh garlic for roasting enhances flavor.
- You can adjust thickness by adding more or less plant-based milk.
- Best enjoyed with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Stovetop, Oven
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg