Description
Indulge in the comforting flavors of this Creamy Roasted Garlic Potato Soup, a wholesome vegan treat that’s perfect for chilly days. Velvety smooth and bursting with roasted garlic goodness, this soup is a must-try for all soup lovers.
Ingredients
Scale
Roasted Garlic:
- 1 bulb garlic
- 1 tablespoon olive oil
Soup:
- 1 tablespoon vegan butter
- 1 large yellow onion (diced)
- 4 medium Yukon Gold potatoes (peeled and diced)
- 1 medium carrot (chopped)
- 1 celery stalk (chopped)
- 4 cups vegetable broth
- 1 cup unsweetened non-dairy milk (such as almond or oat)
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Roast the Garlic: Preheat oven to 400°F. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden.
- Prepare the Soup: In a large pot, heat vegan butter. Sauté onion, carrot, and celery until softened. Add potatoes, roasted garlic, vegetable broth, thyme, salt, and pepper. Simmer for 15 to 20 minutes until potatoes are tender.
- Blend and Serve: Use an immersion blender to puree the soup until smooth. Stir in non-dairy milk, reheat if needed, and garnish with parsley. Serve hot.
Notes
- For a chunkier texture, blend only half the soup before mixing.
- Russet or red potatoes can be used as substitutes for Yukon Gold.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
