Ingredients
Scale
- 4 large potatoes, peeled and chopped
- 4 cloves roasted garlic, mashed
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- In a large pot, heat olive oil over medium heat and sauté diced onion until translucent.
- Add chopped potatoes and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in mashed roasted garlic and coconut milk, heating through.
- Season with salt and pepper, garnish with herbs, and serve hot.
Notes
- For extra flavor, roast garlic beforehand and mash into the soup.
- You can add a dash of smoked paprika for smoky depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg