Ingredients
Scale
- 4 large potatoes, peeled and cubed
- 1 head of garlic, roasted
- 1 onion, chopped
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup coconut cream or cashew cream
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast the garlic wrapped in foil for 30 minutes until soft.
- In a large pot, heat olive oil and sauté onion until translucent.
- Add potatoes, roasted garlic, and vegetable broth. Bring to a boil, then simmer until potatoes are tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in coconut cream, season with salt and pepper, and heat through.
- Serve garnished with fresh herbs.
Notes
- For creaminess, use coconut cream or cashew cream.
- Can be made ahead and reheated.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop, Oven
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
