Description
Warm up your chilly evenings with this creamy vegan roasted garlic potato soup. Infused with the rich flavors of roasted garlic and smooth potatoes, this comforting bowl of goodness is perfect for family dinners or a quiet night in. With simple ingredients and easy preparation, you can enjoy a nutritious and satisfying meal that’s both indulgent and healthy.
Ingredients
Scale
- 2 lbs starchy potatoes (Russets or Yukon Golds), peeled and chopped
- 1 whole bulb of garlic
- 1 medium yellow onion, chopped
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- While garlic roasts, sauté chopped onion in a large pot with olive oil over medium heat for about 5-7 minutes until translucent.
- Add chopped potatoes and vegetable broth to the pot. Bring to a boil, then reduce to simmer for 15-20 minutes until potatoes are tender.
- Squeeze roasted garlic cloves into the pot. Blend soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and season with salt and pepper. Heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg