Description
A velvety, dairy-free potato soup infused with sweet roasted garlic and topped with crispy croutons.
Ingredients
Scale
- 12–14 cloves (60-70g) garlic, peeled
- 60 g (1/4 cup) olive oil
- Sea salt
- 500 g (1.1 lb) potatoes, peeled and cubed
- 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
- 2–4 slices old bread (for croutons)
Instructions
- Roast garlic with olive oil and salt at 200°C (400°F) for 15-20 minutes.
- Boil potatoes until tender, then drain.
- Blend potatoes, roasted garlic, broth, soy cream, nutritional yeast, and onion powder until smooth.
- Season with black pepper and adjust salt if needed.
- Bake bread cubes with olive oil and pepper at 180°C (350°F) for 10 minutes for croutons.
- Serve soup hot with croutons and a drizzle of soy cream.
Notes
For extra creaminess, blend in soaked cashews.
Keywords: vegan potato soup, roasted garlic soup, dairy-free soup, creamy vegan recipes
