VEGAN RECIPE
Soup Season Never Ends
You can eat soup whenever you want, even in Summer. If anyone tells you differently, immediately cut them out of your life. They’re toxic and don’t have your best interests at heart.
I garnished these with garlic scapes, but chives will be just as amazing
Garlic Potato Soup
Makes enough soup for 4 bowls! One note on the confit garlic- you might be thinking, “Is that necessary?”
The answer is yes. Make the garlic confit. You’ll be glad you did. See the recipe linked below.
Ingredients
- 2 tbsp olive oil
- 1/2 onion
- 2 stalks celery
- 1 large carrot
- 2 tbsp flour
- 5–10 cloves of confit garlic
- Fresh or dried parsley, sage, rosemary, and thyme (you can go crazy here or scale it back. The only one that’s required is the rosemary!)
- Salt and pepper, to taste
- 1/3 c. white wine
- 5 medium potatoes
- 3.5 c. veggie broth
- 1/3 c. plant milk (coconut or oat seems to work the best)
- 1/2 tbsp apple cider vinegar
- 3 c. spinach
Process
Finely dice the holy trinity; onion, carrot, and celery. Peel and dice the potatoes. Set aside. Get a dutch oven started on medium with oil.
Once the oil is hot, add the onions, carrot, and celery. Saute until soft and fragrant. Salt and pepper.
Add your fresh herbs, destemmed, and flour. Stir well until the flour is incorporated into the oil. Add your confit garlic and stir well.
Add white wine, potatoes, and 3.5 c. veggie broth. Take a little taste and add more salt and pepper if needed.
Bring to a boil, pop the lid on, and reduce heat to medium low. Cook for 20 minutes, or until the potatoes are fork tender.
Add milk, stir, and add ACV. An optional trick, to make it SUPER creamy, is to blend half of the soup and stir back into the rest. Add spinach to the soup, put the lid back on and cook on low for 2 minutes.
Serve with crusty bread and ENJOY!
Swaps
Make it gluten-free?
The flour binds with the oil to make a roux, which helps thicken up the soup. It’s honestly not necessary if you blend up half the soup. If you’re not planning on blending half the soup, use a gluten-free substitute like Bob’s Red Mill.
Hate spinach?
No fear! I’ve done this with kale and loved the results. Swiss chard would also go incredibly hard. If you’re not feeling greens, this soup can stand on its own two feet without them.
