Garlic and Potato Soup Vegan

Indulge in the creamy comfort of this Vegan Garlic and Potato Soup, a hearty and flavorful dish perfect for cozy weeknight dinners or meal prepping. This easy recipe stars roasted garlic, infusing the soup with a rich, mellow earthiness, and tender Russet potatoes that create a silky smooth texture. Packed with wholesome ingredients like onions, celery, and carrots, the soup is layered with aromatic dried rosemary and thyme for a herbal depth of flavor. Blended to perfection, then finished with unsweetened plant-based milk for added creaminess, this dairy-free delight is both vegan and gluten-free. Serve it piping hot with a garnish of fresh parsley for a touch of brightness. Ready in just under an hour, this crowd-pleaser is as nourishing as it is satisfying.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 1 whole bulb Garlic
• 1 large Yellow onion
• 2 medium Celery stalks
• 1 medium Carrot
• 2 tablespoons Olive oil
• 4 cups Vegetable broth
• 1.5 cups Unsweetened plant-based milk
• 1 teaspoon Dried thyme
• 0.5 teaspoons Dried rosemary
• 1 whole Bay leaf
• 1 teaspoon Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut off the top of the garlic bulb to expose the cloves slightly. Drizzle with a small amount of olive oil, wrap it in foil, and roast in the oven for 30-35 minutes, until soft and golden.

Step 3

While the garlic is roasting, peel and dice the potatoes into small cubes. Dice the onion, celery, and carrot into small, uniform pieces.

Step 4

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, celery, and carrot. Sauté for 5–7 minutes until softened.

Step 5

Add the diced potatoes to the pot, along with the dried thyme, dried rosemary, and bay leaf. Stir to coat the vegetables in the seasonings.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the potatoes are very tender.

Step 7

Carefully remove the bay leaf from the soup. Squeeze the roasted garlic cloves out of the bulb and add them to the pot.

Step 8

Blend the soup using an immersion blender until smooth and creamy. (Alternatively, transfer the soup in batches to a blender and blend, ensuring you leave space for steam to escape during blending.)

Step 9

Stir in the unsweetened plant-based milk, and season with salt and black pepper. Taste and adjust seasoning as needed.

Step 10

Simmer the soup for another 5 minutes over low heat.

Step 11

Serve hot, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	2401.4 grams (2401.4g)

Amount per serving	% Daily Value*
Calories	1547

Total Fat 40.80g	52%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 5.70g
Cholesterol 0mg	0%
Sodium 5040mg	219%
Total Carbohydrate 258.70g	94%
Dietary Fiber 32.10g	115%
Total Sugars 32.80g
Protein 46.70g	93%

Vitamin D 150IU	750%
Calcium 937mg	72%
Iron 16mg	90%
Potassium 6951mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.1%

Protein: 11.8%

Carbs: 65.1%