≡ Vegan Recipes +

Garlicky Potato Soup           SOURCE       INSTAGRAM/CHLOEEVEGAN           INGREDIENTS 4 white potatoes (880 g), peeled and cut into 4 weages 2 tablespoons olive oil 1 small brown onion, diced 6 cloves garlic, peeled 1 1/2 cups (375 ml) soy milk, plus extra if needed 2 cups (500 ml) vegetable stock 1 teaspoon dried thyme INSTRUCTIONS 1.   Preheat the oven to 220°C and line a baking tray with baking paper. 2.   Arrange potatoes on the baking tray, drizzle over1 tablespoon of olive oil and rub in with your hands to spread Roast for 35-40 minutes, turning halfway, until golden. 3.   Meanwhile, heat olive oil in a saucepan over medium heat. Add the onion and sauté for 6-8 minutes, or until golden. Add the garlic cloves and potato and sauté for a further 3 minutes or until the garlic is golden and tender. 4.   Add the roasted potatoes, onion and garlic mixture, soy milk, vegetable stock, dried thyme and a pinch of salt and pepper to a high-speed blender. Blend until smooth, adding a dash more soy milk if needed to thin. 5.   Pour into a saucepan and cook for about 5 minutes over medium heat to heat up and slightly thicken. Divide among bowls and serve.     TIP: A good soup needs a good dipper. I recommend serving with a thick slice of toasted sourdough or whatever bread you have on hand. For extra flavour, I also love garnishing with olive oil and fresh herbs.