Description
This comforting Potato Garlic Soup is a wholesome, plant-based dish that highlights the gentle, sweet depth of slow-roasted garlic. By roasting the garlic bulbs until they become a golden, spreadable paste, we create a rich foundation that beautifully complements the earthy, tender yellow potatoes. This soup is naturally vegan and gluten-free, making it a perfect, nourishing meal for busy work weeks or a quiet, restorative dinner. It is a humble yet sophisticated bowl of goodness that brings peace and warmth to your home.
Ingredients
2 bulbs of garlic
2 tbsp extra virgin olive oil
2 tbsp avocado oil
1 yellow onion, finely chopped
1/2 leek, white part only, finely chopped
1/2 tsp caraway seeds
1/2 tsp sea salt
1–2 carrots, sliced
1 stalk celery, thinly sliced
3 lb yellow potatoes, peeled and cubed
1 bay leaf
6 cups high-quality vegetable broth
1 tbsp fresh thyme leaves
1/2 tsp black pepper
Instructions
Preheat oven to 400°F (200°C).
Slice the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft.
In a large pot, heat avocado oil over medium heat and sauté onion, leek, carrots, and celery until soft.
Add caraway seeds, salt, and black pepper, stirring for one minute.
Add cubed potatoes, vegetable broth, bay leaf, and thyme; bring to a boil then simmer for 20 minutes until potatoes are fork-tender.
Squeeze the roasted garlic cloves into the soup.
Remove the bay leaf and blend the soup until smooth using an immersion blender.
Adjust seasoning to taste and serve warm.
Notes
To store, allow the soup to cool completely and place in airtight containers; it freezes beautifully for up to 3 months. For an extra creamy texture, you can add a splash of coconut milk or almond milk before blending.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg