Ingredients
Scale
- 6 large potatoes, peeled and chopped
- 4 heads of garlic, roasted
- 1 onion, diced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F. Roast garlic heads wrapped in foil until soft.
- In a large pot, sauté diced onion in olive oil until translucent.
- Add chopped potatoes, roasted garlic (squeezed out of skins), salt, and pepper.
- Pour in vegetable broth and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with herbs and crispy garlic chips.
Notes
- You can add a splash of plant-based cream for extra richness.
- For a thicker soup, blend in some cooked cauliflower.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop, Roasting, Pureeing
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Vegetarian, Plant-Based
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg