Ingredients
Scale
- 4 large potatoes diced
- 4 cloves roasted garlic
- 1 onion chopped
- 3 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F. Roast garlic until golden, about 20 minutes.
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent.
- Add diced potatoes, roasted garlic, and vegetable broth. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to blend soup until smooth.
- Stir in coconut milk, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, add a splash of nutritional yeast.
- Serve with crusty bread for extra comfort.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop, Blending
- Cuisine: Vegan, Plant-Based
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal Kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg