Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 head roasted garlic, peeled
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast garlic until soft, about 30 minutes.
- In a large pot, sauté onion in olive oil 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.
- Puree the soup with an immersion blender until smooth.
- Stir in coconut milk, season with salt and pepper, and heat through.
- Serve garnished with fresh herbs.
Notes
- Can substitute with plant-based cream for richer texture.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop, roasting
- Cuisine: Vegan, Comfort Food
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 230 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg