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–+ servings
CREAMY ROASTED GARLIC POTATO SOUP

Velvety Creamy Roasted Garlic Potato Soup for Cozy Nights

This creamy roasted garlic potato soup is a quick vegan delight that combines rich flavors and textures for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 head Garlic Roasting enhances sweetness
  • 2 tbsp Olive Oil Or neutral oil
  • 1 tsp Sea Salt Adjust to taste
  • 500 g Potatoes Starchy varieties like Russets work best
  • 250-350 ml Vegetable Broth Use more for thinner consistency
  • 60 ml Soy or Oat Cream Coconut milk is an alternative
  • 3 tbsp Nutritional Yeast Optional but recommended
  • 1 tsp Onion Powder Omit if not available
  • to taste Black Pepper Freshly ground preferred
For the Croutons (optional)
  • 2-4 slices Old Bread Stale bread works well

Equipment

  • Oven
  • blender
  • Pot
  • Baking Tray

Method
 

Roasting and Preparing
  1. Preheat your oven to 200°C (400°F). Place fresh garlic cloves in a baking dish, drizzle with olive oil and sprinkle with sea salt. Roast for about 15-20 minutes until golden and soft.
  2. Cut 500g of starchy potatoes into cubes. Boil in salted water for 15-20 minutes until tender, then drain.
Blending and Serving
  1. Combine the drained potatoes, roasted garlic, vegetable broth, soy or oat cream, nutritional yeast, onion powder, and black pepper in a blender. Blend until smooth.
  2. For croutons, preheat oven to 180°C (350°F). Cube bread, toss with olive oil and black pepper, and bake for about 10 minutes until golden.
  3. Ladle the soup into bowls, drizzle with soy cream, and top with croutons. Serve immediately.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

Store leftover soup in an airtight container for up to 3 days. Reheat gently, adding broth if necessary.

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