Vegan Classic Garlic Soup
Warm your soul with this comforting Vegan Classic Garlic Soup, a plant-based twist on a timeless recipe that celebrates the rich, aromatic essence of garlic. Featuring 20 whole garlic cloves sautéed to golden perfection, a touch of creamy coconut, and hearty russet potatoes blended into silky smoothness, this soup is the ultimate in vegan comfort food. Infused with fragrant thyme, a splash of fresh lemon juice, and topped with parsley, it offers layers of flavor that are both indulgent and refreshing. Perfect for cozy evenings or as a starter for a dinner party, this garlic soup is naturally dairy-free, gluten-free, and irresistibly delicious. Plus, it’s easy to make in just one pot, ready to serve in under an hour! Vegan garlic soup fans, this recipe is a must-try.
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Recipe Information
Ingredients
- 20 whole Garlic cloves
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 cups Vegetable broth
- 2 medium, peeled and diced Russet potatoes
- 1 whole Bay leaf
- 1 teaspoon, dried Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Coconut cream
- 2 tablespoons, chopped for garnish Fresh parsley
- 1 tablespoon, freshly squeezed Lemon juice
Instructions
Begin by peeling 20 garlic cloves. You can do this quickly by crushing them slightly under the flat side of a knife to remove the peel.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the peeled garlic cloves to the pot and sauté for about 2-3 minutes until they become fragrant and just begin to turn golden.
Add the diced yellow onion to the pot and continue to sauté for another 5 minutes, until the onion becomes translucent.
Pour in 4 cups of vegetable broth, and add the diced russet potatoes, 1 bay leaf, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Increase the heat to high and bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25 minutes, or until the potatoes are tender.
Once the potatoes are tender, remove the bay leaf and carefully transfer the soup to a blender. Blend until smooth and creamy. You may need to do this in batches depending on the size of your blender.
Return the blended soup to the pot and stir in 0.25 cup of coconut cream to provide a silky texture.
Taste and adjust seasoning if needed, with additional salt and pepper.
Finish the soup with 1 tablespoon of freshly squeezed lemon juice to brighten the flavors.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4245 mg | 185% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 53.3 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4004 mg | 85% | |
*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.
