Vegan garlic soup with potatoes is a comforting and nourishing option for those seeking a satisfying plant-based meal. The mellow flavour of roasted garlic infuses the velvety broth, while the addition of tender potatoes lends a rich and creamy texture to the soup. Balanced with aromatic herbs and spices, this soup is a delightful amalgamation of wholesome ingredients, perfect for warming both body and soul.
Whether served as a light lunch or a comforting dinner, vegan garlic soup with potatoes is a delicious and hearty choice for any occasion.
Heat the oil in a pot. Sauté the chopped onion for 2-3 minutes until it turns translucent. Add the potato and celeriac cubes, sauté for another 1-2 minutes. Deglaze with the vegetable broth and bring to a boil. Cover the pot, reduce the heat, and simmer for approximately 15 minutes until the vegetables are tender.
Stir in the dairy-free cooking cream and the wild garlic. Remove the pot from the heat and blend until the mixture is smooth and creamy. Season with salt and pepper, and adjust the consistency with more water or broth as needed.
Lightly toast the pine nuts without any extra oil for about 1-2 minutes until they turn golden brown, stirring frequently to avoid over-browning. Serve the creamy potato and garlic soup garnished with fresh parsley and toasted pine nuts. Enjoy!
Darryl Grima is VeggyMalta's Co-Ordinator. He became vegetarian over 30 years ago and over the years became totally plant based. He recalls a time when Malta was not so vegetarian and vegan friendly. Apart from campaigning and raising awareness on plant based issues he is also active in environmental and animal welfare organisations.
He holds a Diploma in Political Studies and a Masters in Business Administration.
