Description
Indulge in the rich and comforting flavors of this Creamy Roasted Garlic Potato Soup. This vegan delight combines the wholesome goodness of roasted garlic, Yukon Gold potatoes, and aromatic herbs for a truly satisfying meal.
Ingredients
Scale
Roasted Garlic:
- 1 large head garlic
- 1 tbsp olive oil
Soup Base:
- 1 tbsp vegan butter
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 4 medium Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or other plant milk)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Chopped chives or parsley for garnish
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Squeeze out the roasted garlic cloves.
- Prepare the Soup Base: In a large pot, heat vegan butter. Add onion, celery, and carrots, sauté until softened. Stir in potatoes, roasted garlic, thyme, rosemary, paprika, salt, and pepper. Add vegetable broth, boil, then simmer for 20–25 minutes until potatoes are tender.
- Blend and Serve: Use an immersion blender to blend the soup until creamy with some texture. Stir in almond milk, adjust seasoning, and heat through. Serve hot, garnished with chives or parsley.
Notes
- This soup tastes even better the next day. For added richness, consider stirring in nutritional yeast or coconut cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
