Roasted Garlic Potato Soup

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Sweet Pea Living | Roasted Garlic Potato Soup | Plant Based Diet

It’s not even fall yet and my soup cravings are already in full swing. Am I the only one?! This Roasted Garlic Potato Soup made the perfect dinner on a recent 60-degree day. It was inspired by a garlic soup that we had on our Mediterranean cruise over the summer. This is also one of the first original Sweet Pea Living plant-based meals that I started experimenting with and I am so excited to share it with all of you!

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I’m pretty sure that roasted garlic is one of the greatest things on Earth. Whenever I roast garlic, my husband will wander into the kitchen, hoping to sneak a bite of one or two (or more) cloves. I have started to roast peeled garlic more often and I typically use this method to do so. If you haven’t tried it yet, you are MISSING OUT and you need to make this immediately. Mmm…not joking.

Sweet Pea Living | Roasted Garlic Potato Soup | Plant Based Diet

I added chickpeas to this soup in a last-minute effort to pack some more protein and fiber into our meal. I was a little nervous about not having “enough” satisfying food for our dinner. I did not need to worry though because I was able to pack work-lunches for the remainder of the week with our leftovers. Since then, I have gotten a lot better at judging how much plant-based food we need. Regardless, this recipe will win you over!

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It’s time for all of us to gear up for fall and start making those lovely soups, chilis, and roasted vegetables. When you try out this recipe, tag me on Instagram @sweetpealiving or use the hashtag #sweetpealiving to share your photos! I cannot wait to see what you think! Enjoy!

Roasted Garlic and Potato Soup


AuthorSweet Pea LivingDifficultyBeginner

Yields6 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

INGREDIENTS
 6 heads of garlic, peeled
 1 tsp salt
 1 tsp pepper
 2 tbsp Extra Virgin Olive Oil, separated
 6 russet potatoes, skinned and diced
 1 tsp crushed red pepper flakes
 1 tsp cumin
 1 yellow onion, diced
 3 green onions, diced with green and white parts separated
 4 cups vegetable stock
 1 cup coconut milk
 1 cup water
 15 oz chickpeas, drained and rinsed
 4 cups spinach
 1 tbsp paprika

INSTRUCTIONS
1

Preheat oven to 375 degrees.

2

Place peeled garlic cloves on a medium-sized piece of foil. Drizzle in 1 tablespoon EVOO, salt, and pepper. Create a pocket using the foil by sealing the garlic shut on all sides. Roast garlic in the oven for 45 minutes.

3

Place diced potatoes in a baking pan with 1 tablespoon EVOO, red pepper flakes, and cumin. Roast in the oven for 30 minutes and flip halfway through.

4

In a large soup pot, sautée the diced onion and green onion (white parts only) for 3-5 minutes. Add EVOO to the pan if needed.

5

Mix in the cooked potatoes and roasted garlic. Then, stir in the vegetable stock, coconut milk, and water. Bring soup to a boil. Then, reduce heat and simmer uncovered for 20 minutes.

6

OPTIONAL: Use an immersion blender to break up some (or all) of the potatoes and roasted garlic, depending on your preferences.

7

Add chickpeas, spinach, paprika and salt. Mix well and top with green onion.

8

Serve hot and enjoy!

Ingredients

INGREDIENTS
 6 heads of garlic, peeled
 1 tsp salt
 1 tsp pepper
 2 tbsp Extra Virgin Olive Oil, separated
 6 russet potatoes, skinned and diced
 1 tsp crushed red pepper flakes
 1 tsp cumin
 1 yellow onion, diced
 3 green onions, diced with green and white parts separated
 4 cups vegetable stock
 1 cup coconut milk
 1 cup water
 15 oz chickpeas, drained and rinsed
 4 cups spinach
 1 tbsp paprika

Directions

INSTRUCTIONS
1

Preheat oven to 375 degrees.

2

Place peeled garlic cloves on a medium-sized piece of foil. Drizzle in 1 tablespoon EVOO, salt, and pepper. Create a pocket using the foil by sealing the garlic shut on all sides. Roast garlic in the oven for 45 minutes.

3

Place diced potatoes in a baking pan with 1 tablespoon EVOO, red pepper flakes, and cumin. Roast in the oven for 30 minutes and flip halfway through.

4

In a large soup pot, sautée the diced onion and green onion (white parts only) for 3-5 minutes. Add EVOO to the pan if needed.

5

Mix in the cooked potatoes and roasted garlic. Then, stir in the vegetable stock, coconut milk, and water. Bring soup to a boil. Then, reduce heat and simmer uncovered for 20 minutes.

6

OPTIONAL: Use an immersion blender to break up some (or all) of the potatoes and roasted garlic, depending on your preferences.

7

Add chickpeas, spinach, paprika and salt. Mix well and top with green onion.

8

Serve hot and enjoy!

Roasted Garlic Potato Soup

Sweet Pea Living | Roasted Garlic Potato Soup | Plant Based Diet

 

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