Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 head of roasted garlic, cloves peeled
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast garlic for 30 minutes until soft.
- In a large pot, heat olive oil over medium heat and sauté chopped onion until translucent.
- Add diced potatoes and cook for 5 minutes, then pour in vegetable broth.
- Bring to a boil, reduce heat, and simmer until potatoes are tender, about 15 minutes.
- Puree the soup using an immersion blender until smooth.
- Stir in roasted garlic cloves and coconut milk, season with salt and pepper.
- Simmer for 5 minutes more, then serve hot garnished with chopped chives.
Notes
- For extra flavor, add a squeeze of lemon juice before serving.
- Use homemade roasted garlic for best results.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Stovetop, Blender
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg