Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 head of garlic, roasted
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut cream or cashew cream
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast the garlic for 30 minutes until soft.
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent.
- Add diced potatoes and roasted garlic to the pot. Cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender or transfer to a blender and puree until smooth.
- Stir in coconut cream, season with salt and pepper. Heat through.
- Serve hot, garnished with fresh herbs.
Notes
- For a richer flavor, add a splash of nutritional yeast or vegan cheese.
- Use canned cashews blended with water as a vegan cream alternative.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop, Blender
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg