Ingredients
Scale
- 4 large potatoes, peeled and cubed
- 6 cloves roasted garlic
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk or almond milk
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast garlic cloves wrapped in foil for 30 minutes.
- In a large pot, sauté onions in olive oil until translucent.
- Add potatoes and vegetable broth; bring to a boil and simmer until potatoes are tender.
- Puree the soup using an immersion blender or regular blender until smooth.
- Stir in roasted garlic and coconut milk, season with salt and pepper.
- Heat through and serve garnished with fresh herbs.
Notes
- For a thicker soup, add more potatoes or reduce the broth slightly.
- Use coconut milk for creaminess, or opt for almond milk for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stove-top
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg