Ingredients
Scale
- 2 heads garlic
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 4 large potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup oat cream (or other plant-based cream)
- Salt and black pepper to taste
- Bread for croutons (optional)
Instructions
- Preheat oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- While garlic roasts, peel and dice potatoes.
- In a large pot, add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Squeeze roasted garlic cloves out of skins and add to the pot.
- Add nutritional yeast, onion powder, salt, and pepper. Stir well.
- Use an immersion blender to blend the soup until smooth and creamy.
- Stir in oat cream and heat through without boiling.
- Adjust seasoning as needed. Serve hot with optional croutons.
Notes
Roasting the garlic enhances its sweetness and depth of flavor, making the soup rich without dairy. Using oat cream keeps the soup vegan and creamy. Leftover soup can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 3
- Sodium: 400
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
- Cholesterol: 0