Roasted Garlic Potato Soup (Gluten-free, 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