Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 head roasted garlic, minced
- 1 onion, chopped
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1/2 cup plant-based cream
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast garlic for 30 minutes until fragrant and soft.
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent.
- Add diced potatoes and vegetable broth. Bring to a boil, then simmer until potatoes are tender, about 15-20 minutes.
- Puree the soup using an immersion blender until smooth.
- Stir in roasted garlic, plant-based cream, salt, and pepper. Heat through.
- Serve hot, garnished with chopped chives.
Notes
- For extra flavor, add a dash of smoked paprika.
- Adjust cream for desired richness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop, Blender
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl (approx 250ml)
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg