Vegan Roasted Garlic and Potato Soup

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Blender
    Blender

Hearty, nourishing, delicious, nutritious, and dead easy to make. This garlic and potato soup, which I affectionately refer to, as my “Happy Peasant Soup” is quite simply phenomenal. I don’t know about you, but when I travel, I always seek out the local peasant food in order to get a really authentic taste of the culture. Not to mention the fact that it is always the best food on offer! You just can’t go past rustic country food to feed the body and the soul.

I fell in love with this hearty potato soup on a family trip to Ireland many years ago. Maybe it’s the Irish in me, but give me a chunky soup or stew, and I am happy. This chunky garlic and potato soup really hits the mark.

Self-respecting vampires far and wide are risking death to have a taste. This phytochemical rich garlic broth will fight off any viral vampires you have to fight this Winter, whether it be a simple cold, flu, minor infection, candida, immune disorder, or other nasty. This garlic and potato soup can’t hurt and can only help, and will keep you happy like every self respecting peasant before us!

Vampires beware……

**If you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavor. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.

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Vegan Roasted Garlic and Potato Soup

Vegan Roasted Garlic and Potato Soup

Serves 4 to 690 MINS
  • 2 whole heads of garlic
  • 6 large red potatoes scrubbed and sliced
  • 2 large red onions roughly chopped
  • 7 cups vegetable broth (I use Massel)
  • Celtic sea salt and freshly ground pepper
  • chopped flat leaf parsley for garnishing
  1. Preheat oven to 200C/400F
  2. Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
  3. Partially cook the potatoes in boiling water for about 10 minutes.
  4. Stir fry the onions with 2 tablespoons olive oil on medium/high heat for about 20 minutes until caramelized.
  5. Bring the vegetable broth to the boil, and reduce to a simmer, and then add the drained potatoes.
  6. Squeeze the roasted garlic pulp into the soup, stir through the onions, and season to taste.
  7. Simmer for 15 minutes until the potatoes are cooked through, and the flavors infuse.
  8. Pulse very briefly with an immersion/stick blender so still relatively chunky and rustic.

Garnish with parsley and serve.

Photo by Trent Lanz; styling by Alicia Buszczak

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