Non-dairy Potato Garlic Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a non-dairy version of roasted garlic and multi-variety potato soup. This has an autumnal flavor which is a bit sweet, but has some bite. A very clean and healthy dish. Ingredients:
1 medium onion, sliced |
4 medium red potatoes, large dice |
1 medium turnip, large dice |
1 medium yam/sweet potato, large dice |
2 stalks celery, diced |
1 head garlic, roasted and mashed |
2 tsp olive oil |
4 cups water |
1 tsp salt |
1/2 tsp black pepper, ground |
Directions:
1. Cut top off head of Garlic, cover in foil and put in oven at 350 degrees for 1 hour.
2. Pour Olive Oil in soup pot on a low flame. Add sliced Onion, keep flame low, do not brown. Sweat onions for 5 minutes.
3. Add Red Potatoes, Sweet Potatoes, Turnip, Celery, Salt and Black Pepper.
4. Add Water turn flame to high, bring to boil. Then cover pot and simmer for 1 hour.
5. Remove Garlic form oven and let cool. Then squeeze garlic out into a bowl and mash with a fork before adding it to the soup.
6. Mash veges with a potato masher (or immersion blender) in the soup pot. Simmer covered for 1 more hour.
7. Add salt and pepper to taste and serve.
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