Ingredients
For the Soup
- 12–14 cloves (60-70g) garlic, peeled
- 60 g (1/4 cup) olive oil
- Sea salt, to taste
- 500 g (1.1 lb) potatoes, raw, peeled
- Water, for boiling potatoes
- 250–350 ml (1 to 1.5 cups) vegetable broth *
- 60 ml (1/4 cup) soy or oat cream **
- 3 tbsp nutritional yeast
- 1 tsp onion powder (optional)
- Black pepper, to taste
For the Croutons (Optional)
- 2–4 slices old bread (at least 1 day old)
- Olive oil (can use garlic oil from roasting the garlic)
- Black pepper, to taste
Instructions
- Roast the Garlic: Preheat oven to 200°C (400°F). Place peeled garlic cloves in a small baking dish, drizzle with olive oil, and sprinkle with sea salt. Roast for 15-20 minutes until golden and soft. Avoid burning. Let cool slightly after roasting.
- Prepare the Potatoes: While garlic roasts, cut peeled potatoes into cubes. Place in a pot, cover with cold salted water, and bring to a boil. Simmer on medium heat until potatoes are tender, about 10-12 minutes. Drain well.
- Blend the Soup: In a blender, combine boiled potatoes, roasted garlic cloves (reserve the oil for later), your desired amount of vegetable broth, soy or oat cream, nutritional yeast, and onion powder (if using). Season with black pepper and blend until smooth and creamy. Add more broth for a thinner consistency and additional salt and pepper to taste. Blend again if needed.
- Prepare the Croutons (Optional): Reduce oven to 180°C (350°F). Cube the old bread and place on a parchment- or foil-lined baking tray. Toss with some olive oil or reserved garlic oil, and season with black pepper. Bake for about 10 minutes or until golden and crispy.
- Serve: Ladle soup into bowls, garnish with a drizzle of soy cream or leftover garlic oil, and top with crispy croutons if desired. Enjoy warm.
Notes
- * Adjust the amount of vegetable broth for your preferred soup thickness.
- ** Substitute soy/oat cream with coconut milk, any plant-based milk, or more broth if desired.
- *** Reserve the flavorful garlic oil from roasting; it’s excellent for croutons, drizzling, or other recipes.
- For extra flavor, add a pinch of smoked paprika or fresh herbs when blending the soup.
- To keep the soup extra smooth, blend in batches if needed or use an immersion blender.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main-course
- Method: Baking
- Cuisine: Czech
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (approx 400 ml)
- Calories: 388 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
