Dairy-Free Classic Garlic Soup
Indulge in the comforting, aromatic flavors of Dairy-Free Classic Garlic Soup, a velvety creation that transforms humble ingredients into a bowl of pure delight. With 12 whole garlic cloves, creamy coconut milk, and a hint of fresh thyme, this recipe delivers bold flavors while remaining entirely dairy-free, perfect for those with dietary restrictions or anyone seeking a lighter alternative. A base of sautéed garlic, onion, and potato is beautifully blended with vegetable broth and finished with a splash of lemon juice for a subtly tangy finish. This soup is not only gluten-free and plant-based but also incredibly easy to make, taking just 10 minutes of prep and 40 minutes of cooking. Ideal for weeknight dinners or cozy gatherings, serve it hot with a sprinkle of fresh parsley for an elegant touch. A wholesome, comforting dish that proves simplicity is key to exceptional taste—your new go-to recipe for garlic soup awaits!
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Recipe Information
Ingredients
- 12 whole garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 large potato
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 whole bay leaf
- 1 tablespoon lemon juice
- 2 tablespoons parsley
Instructions
Peel and finely chop the garlic cloves and onion. Peel and dice the potato into small cubes.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until they become translucent and fragrant.
Add the diced potato to the pot and stir well. Cook for an additional 2 minutes, letting the flavors combine.
Pour in the vegetable broth and coconut milk, stirring to mix with the other ingredients. Add the salt, black pepper, fresh thyme, and bay leaf to the pot.
Increase the heat to high and bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25 minutes, or until the potatoes are tender.
Remove the bay leaf from the pot. Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup to a countertop blender, blend until smooth, and then return it to the pot.
Stir in the lemon juice, tasting to adjust the seasoning if necessary.
Serve the soup hot, garnishing each bowl with freshly chopped parsley.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 5149 mg | 224% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 40.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3400 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
