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November 9, 2017 By Jana Leave a Comment

Roasted Garlic Potato Soup (Gluten-free, Plant-based)

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Roasted Garlic Potato Soup

Roasted Garlic Potato Soup – Creamy, decadent and satisfying yet healthy and easy to prepare with a one-pot option!

Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

Roasted Garlic Potato Soup - Ingredients

Ingredients

Roasted Garlic Potato Soup - Chopped Vegetables

Chopped Vegetables

Roasted Garlic Potato Soup

Roasted garlic brings a delicate nutty flavor to this soup. Gently wrapping its aroma around the potatoes and vegetables, it delivers a delightful fusion of flavor. Combined with the velvety texture the resulting soup gratifies!

Roasted Garlic Potato Soup - Roasted Garlic and Vegetables

Roasted Garlic and Vegetables

How to Roast Garlic

In under two minutes you can have garlic in your oven roasting away to its golden goodness! It’s this easy:

  • Preheat oven to 400 degrees Fahrenheit. I use my toaster oven for roasting garlic, but a regular oven can be used too.
  • Slice off top of garlic bulb to remove the tips of all garlic cloves (approx. 1/5 of bulb).
  • Slowly drizzle olive oil onto remaining 4/5 of garlic bulb so that olive oil sinks into the cloves (see picture in post). More olive oil can be used if garlic still appears dry.
  • Tightly wrap olive oil-soaked garlic bulb in aluminum foil to prevent drying out when roasting.
  • Place on baking sheet and roast for 35-40 minutes.
  • Remove from oven and open. Allow to cool enough to handle with bare hands.
Olive Oil on Garlic Bulb

Olive Oil on Garlic Bulb

Roasted Garlic Potato Soup - Roasted Garlic Added to Sauteed Vegetables

Roasted Garlic Added to sautΓ©ed Vegetables

Serving Suggestions

This soup serves well in either a cup or a bowl. Toppings such as roasted chickpeas, gluten-free croutons, chopped chives or parsley all make lovely additions.Β  And it’s hearty enough to stand alone, but could also be paired with your favorite salad or sandwich.

Roasted Garlic Potato Soup - Simmering

Soup – Simmering

Roasted Garlic Potato Soup - Blended

Soup – Blended

Looking for More Soup Ideas

Check out my Sweet and Spicy Butternut Bisque and Chowder, Creamy Quinoa Leek Bisque or Simple Skillet Chili. Enjoy!!

Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

 

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Roasted Garlic Potato Soup (Gluten-free, Plant-based)

Category: Soup

Cuisine: Gluten-free, Vegan

Author: Nutritionicity

Servings: 10

Roasted Garlic Potato Soup

Roasted Garlic Potato Soup - Creamy, decadent and satisfying, yet healthy and easy to prepare with a one-pot option! (Gluten-free and Plant-based)

Ingredients

  • 1 whole bulb roasted garlic (directions for roasting below)
  • 1 tablespoon olive oil (plus small amount if roasting garlic)
  • 2 carrots peeled and chopped (about 1 cup)
  • 2 stalks celery chopped (about 3/4 to 1 cup)
  • 1 medium sweet onion chopped (about 3/4 to 1 cup)
  • 2 pounds red skin potatoes peeled and chopped
  • 3 cups vegetable broth
  • 2 cups plant-based milk (I used cashew)
  • 1 teaspoon finely ground sea salt (more or less to taste)
  • black pepper (to taste)
  • Optional
  • 2 to 4 tablespoons fresh lemon juice

Instructions

  • 1) If Roasting Garlic, this can be done up to two days in advance and stored in a sealed container in the refrigerator. Preheat oven to 400 degrees Fahrenheit. I use my toaster oven for roasting garlic, but a regular oven can be used. Slice off top of garlic bulb to remove the tips of all garlic cloves (approx. 1/5 of bulb). Slowly drizzle olive oil onto remaining 4/5 of garlic bulb so that olive oil sinks into the cloves (see picture in post). More olive oil can be used if garlic still appears dry. Tightly wrap olive oil soaked-garlic bulb in aluminum foil to prevent drying out when roasting. Place on baking sheet and roast for 35-40 minutes. Remove from oven and open. Allow to cool enough to handle with bare hands.
  • 2) Chop carrot, celery and onion. Add to a six quart pan with 1 tablespoon olive oil warmed over medium heat. Saute veggies until softened (about five to six minutes). While veggies saute, peel and chop potatoes.
  • 3) Add potatoes to vegetables. Squeeze roasted garlic out of skin into pan. Saute veggies with potato and garlic (an additional five to six minutes) to pre-cook potato.
  • 4) Add broth to mixture and bring to a boil. Reduce heat and simmer until potatoes are softened and fork tender (about 15 minutes).
  • 5) Puree soup.
  • Immersion Blender Method
  • Add both cups of plant based milk all at once and puree until smooth. Add salt and pepper to taste. If a tangy flavor is desired, add optional lemon juice.
  • Blender Method
  • Add one half of soup and one cup plant-based milk to blender. Pulse to break down vegetables, then blend until smooth. Be sure to pause periodically and carefully open the lid to allow steam to exit. Add salt and pepper to taste. If a tangy flavor is desired, add optional lemon juice. Pour into a bowl or pot and repeat process on second half of soup.
  • Combine soup back into pan and reheat to desired serving temperature. If a thinner consistency is desired, a small amount of additional plant-based milk may be added.
  • Storing
  • Soup will keep in a sealed container in the refrigerator for several days. Reheat on stove top over medium heat stirring frequently.

Notes

Prep and Cook Times Do not include roasting garlic.

One Pot This recipe only uses one pot if an immersion blender is used to puree the soup.

6.3.1
https://nutritionicity.com/recipes/roasted-garlic-potato-soup/
Copyright 2019 Nutritionicity

Roasted Garlic Potato Soup

 

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Filed Under: Recipes, Side Dishes, Soups Tagged With: antioxidants, dairy free, dinner, easy, garlic, Gluten Free, high fiber, lactose free, nut-free, nutrient dense, plant based, potato, side dish, soy free, vegan, vegetarian

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