VEGAN GARLIC AND ROSEMARY POTATO SOUP
A delicious, quick, and easy savory potato soup that only has 7 ingredients. Serve it as a main course or a side dish.
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Servings: 10 Servings
Calories: 118kcal
Equipment
- stove
- Blender
Ingredients
- 10 medium organic Yukon gold potatoes scrubbed, peeled, and cut into quarters
- 32 ounce vegetable broth
- 1 tablespoon vegan butter we prefer Miyoko’s or Earth Balance
- 1 teaspoon extra-virgin olive oil
- 2 teaspoon fresh rosemary minced
- 3 garlic cloves minced
- 3 teaspoon nutritional yeast optional, see note
- Salt and pepper to taste
Instructions
- In a large pot, cover the potatoes in water and bring to a boil. Boil for approximately 20 minutes, or until they’re fork tender. Reserve one cup of the potato water, drain the water and put the potatoes back in the pot.
- While the potatoes are cooking, heat the 1 teaspoon olive oil on medium-high heat in a small skillet. Sauté the garlic and rosemary for 2 to 3 minutes, or until the garlic begins to brown. Remove from heat.
- Add the 1 tablespoon vegan butter, 32 oz of vegetable broth, reserved potato water, 3 teaspoon nutritional yeast, salt and pepper, and the garlic and rosemary to the potatoes. Stir and bring to a boil. Reduce to simmer and cook for 10 minutes.
- Puree the potatoes with an immersion blender, or transfer by small batches to a blender to puree.
- Serve hot.
Notes
- NUTRITION DISCLAIMER
- Do NOT use brewers or active dry yeast. Only NUTRITIONAL YEAST will do for this recipe.
- Store covered in the refrigerator for up to 4 days.
Nutrition
Serving: 1cup | Calories: 118kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 718mg | Fiber: 4g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 6mg
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