Comforting, velvety soup with tender potatoes, roasted garlic, and subtle herbs.
# What you need:
→ Vegetables
01 - 2.2 lbs potatoes, peeled and diced
02 - 1 large onion, chopped
03 - 6 garlic cloves, peeled
04 - 1 medium carrot, diced
05 - 2 celery stalks, diced
→ Liquids
06 - 5 cups vegetable broth
07 - 1 cup unsweetened plant-based milk (such as oat or soy)
08 - 2 tbsp olive oil
→ Seasonings
09 - 1 tsp dried thyme
10 - 1/2 tsp ground black pepper
11 - 1 tsp salt (adjust to taste)
12 - 1 tbsp nutritional yeast (optional)
→ Garnish (optional)
13 - Chopped fresh parsley
14 - Gluten-free croutons
15 - Extra drizzle of olive oil
# Directions:
01 - Preheat oven to 390°F. Place garlic cloves on foil, drizzle with olive oil, wrap, and roast 15–20 minutes until soft and fragrant.
02 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened.
03 - Add diced potatoes, roasted garlic, thyme, salt, and black pepper to the pot. Stir well to combine.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
05 - Stir in plant-based milk and nutritional yeast if using.
06 - Use an immersion blender to puree soup until creamy and smooth. For chunkier texture, blend only half.
07 - Taste and season with additional salt or pepper as needed.
08 - Serve hot, garnished with parsley, croutons, and a drizzle of olive oil if desired.
