Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 head of garlic, roasted
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup almond milk
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast the garlic until soft, about 30 minutes.
- In a large pot, heat olive oil and sauté the onion until translucent.
- Add diced potatoes and cook for 5 minutes.
- Add vegetable broth, roasted garlic, salt, and pepper. Bring to a boil then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or transfer to a blender in batches.
- Stir in almond milk, adjust seasoning, and heat through.
- Serve hot, garnished with chopped chives and a drizzle of olive oil.
Notes
- You can use cashew cream instead of almond milk for added richness.
- For extra flavor, add a pinch of smoked paprika or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop and oven
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg