Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 whole head of garlic, roasted
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast garlic head wrapped in foil for 40 minutes. Sauté onions in olive oil until translucent.
- Add diced potatoes and cooked garlic to the pot. Pour in vegetable broth and bring to a boil. Simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Stir in coconut milk, season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Roasting garlic brings out a sweeter, more mellow flavor. For a thicker soup, add more potatoes or blend longer. Substitute coconut milk with almond milk for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop and oven
- Cuisine: Vegan, Comfort Food
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg