Description
A cozy and creamy roasted garlic potato soup that tastes like a warm hug with gourmet flavors and minimal effort.
Ingredients
- 12-14 cloves (60-70g) garlic, peeled
- 60 g (1/4 cup) olive oil
- Sea salt (to taste)
- 500 g (1.1 lb) potatoes, raw, peeled
- Water (enough to cover potatoes)
- 250-350 ml (1 cup+) vegetable broth
- 60 ml (1/4 cup) soy or oat cream
- 3 tbsp nutritional yeast
- 1 tsp onion powder (optional)
- Black pepper (to taste)
- 2-4 slices old bread (at least 1 day old)
- Olive oil (for croutons)
- Black pepper (for croutons)
Instructions
- Preheat oven to 200°C (400°F). Place garlic cloves on foil, drizzle with half the olive oil, sprinkle with sea salt, wrap loosely, and roast for 20-25 minutes.
- Chop potatoes into chunks, place in a pot, cover with water, add salt, and cook until fork tender (12-15 minutes). Drain most water, leaving some.
- Return cooked potatoes to pot, squeeze roasted garlic into the pot, add 250 ml vegetable broth, and simmer.
- Puréé the mixture with an immersion or regular blender until smooth, then stir in soy or oat cream, nutritional yeast, optional onion powder, and black pepper.
- For croutons, cut old bread into cubes, toss with remaining olive oil, sea salt, and black pepper, then bake for 8-12 minutes at 200°C until golden.
- Serve soup hot, topped with croutons and a drizzle of roasted garlic oil if desired.
Notes
Store leftovers in an airtight container for up to 4 days; can be frozen for up to 3 months.