Ingredients
Scale
- 4 large potatoes, peeled and chopped
- 6 cloves of garlic, roasted
- 1 large onion, diced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast garlic cloves wrapped in foil for 20-25 minutes until golden and soft.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Add chopped potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or transfer to a blender.
- Stir in roasted garlic and coconut milk. Season with salt and pepper. Heat through.
- Serve hot, garnished with fresh herbs.
Notes
- For extra flavor, add a dash of smoked paprika or nutritional yeast.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop, Oven
- Cuisine: Vegan, Comfort Food
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg