Garlic and Potato Soup Vegan
Indulge in the creamy comfort of this Vegan Garlic and Potato Soup, a hearty and flavorful dish perfect for cozy weeknight dinners or meal prepping. This easy recipe stars roasted garlic, infusing the soup with a rich, mellow earthiness, and tender Russet potatoes that create a silky smooth texture. Packed with wholesome ingredients like onions, celery, and carrots, the soup is layered with aromatic dried rosemary and thyme for a herbal depth of flavor. Blended to perfection, then finished with unsweetened plant-based milk for added creaminess, this dairy-free delight is both vegan and gluten-free. Serve it piping hot with a garnish of fresh parsley for a touch of brightness. Ready in just under an hour, this crowd-pleaser is as nourishing as it is satisfying.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 whole bulb Garlic
- 1 large Yellow onion
- 2 medium Celery stalks
- 1 medium Carrot
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 1.5 cups Unsweetened plant-based milk
- 1 teaspoon Dried thyme
- 0.5 teaspoons Dried rosemary
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut off the top of the garlic bulb to expose the cloves slightly. Drizzle with a small amount of olive oil, wrap it in foil, and roast in the oven for 30-35 minutes, until soft and golden.
While the garlic is roasting, peel and dice the potatoes into small cubes. Dice the onion, celery, and carrot into small, uniform pieces.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, celery, and carrot. Sauté for 5–7 minutes until softened.
Add the diced potatoes to the pot, along with the dried thyme, dried rosemary, and bay leaf. Stir to coat the vegetables in the seasonings.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the potatoes are very tender.
Carefully remove the bay leaf from the soup. Squeeze the roasted garlic cloves out of the bulb and add them to the pot.
Blend the soup using an immersion blender until smooth and creamy. (Alternatively, transfer the soup in batches to a blender and blend, ensuring you leave space for steam to escape during blending.)
Stir in the unsweetened plant-based milk, and season with salt and black pepper. Taste and adjust seasoning as needed.
Simmer the soup for another 5 minutes over low heat.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 258.7 g | 94% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 32.8 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 937 mg | 72% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6951 mg | 148% | |
*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.
