Description
A creamy, comforting 30 Clove Garlic Soup featuring roasted garlic, sautéed vegetables, and a blend of cashews for richness.
Ingredients
Scale
- 4 heads garlic (tops sliced off)
- Olive oil for drizzling
- 1 yellow onion (medium, diced)
- 4 Yukon gold potatoes (large, peeled and chopped)
- 1 carrot (medium, chopped)
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 5 cups vegetable stock
- 1 cup cashews (or sunflower seeds)
- Salt and cracked black pepper, to taste
- Fresh chives (chopped, for garnish)
- Croutons (for serving)
- Vegan parmesan (grated or crumbled, for serving)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the tops off the garlic bulbs. Drizzle olive oil over the cut tops, wrap the bulbs in foil, and roast for 40 minutes until soft and golden.
- Heat a pot over medium heat. Add diced onion, chopped potatoes, and chopped carrot. Sauté for about 5 minutes.
- Sprinkle dried thyme and rosemary over the vegetables, stirring to coat evenly.
- Pour in vegetable stock and add cashews or sunflower seeds. Bring to a boil, then reduce heat, cover, and simmer for 35 minutes.
- Remove roasted garlic from oven and squeeze the cloves into the soup pot.
- Blend the mixture until smooth and creamy.
- Taste and adjust seasoning. Serve garnished with chives, croutons, and vegan parmesan.
Notes
- This soup is vegan and perfect for cozy evenings.
- Adjust garlic quantity based on preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg