Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 head garlic, roasted
- 1 small onion, chopped
- 4 cups vegetable broth
- 1 cup coconut milk or almond milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast garlic until soft, about 40 minutes.
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent.
- Add diced potatoes, roasted garlic, vegetable broth, salt, and pepper. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, adjust seasoning, and heat through. Garnish with fresh parsley.
Notes
- You can substitute coconut milk with cashew cream for a richer flavor.
- For extra flavor, add a pinch of smoked paprika or nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop, Roasting
- Cuisine: Vegan, Comfort Food
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
