Creamy Vegan Garlic & Potato Soup

Hands up if you love garlic! (*raises both hands*)

If, like me, you have both hands in the air, then this recipe is perfect for you. It’s got classic potato and leek soup vibes, but the garlic gives it a different texture that’s lip smackingly good. And the best part about it is it’s a flavour punch with not a lot of preparation, and a short cooking time, which means you’ll have a yummy soup to stir your dairy-free sour cream into in less time than it takes to watch a back episode of Sex and the City.

You’re welcome.

Prep time 10mins

Cooking Time 30mins

Serves 4

INGREDIENTS

1 brown onion

1 leek

1 head garlic of cloves (yupp, the whole delicious thing!)

3-4 medium size potatoes

4 cups veggie stock

Salt & pepper to taste

Fresh Dill (optional)

1 tablespoon pine nuts

Fried onions for topping (optional)

1 tablespoon dairy-free sour cream

Olive oil

Dairy-free parmesan cheese

Crusty bread to serve

METHOD

Step 1 Peel and dice your onion, leek and potatoes. Peel the garlic cloves and thinly slice.

Step 2 In a pot, heat up a tablespoon of olive oil. Add chopped onions, leek and gently fry until translucent. Add garlic and stir-fry for a minute, then add diced potatoes and vegetable stock. Bring to a boil and let it cook on low for about 15-20 minutes, until the potatoes are soft.

Step 3 While the soup is simmering, heat a pan, toss in a handful of pine nuts and let it toast, stirring often. Make sure the nuts don't burn. Remove from pan and set aside to cool.

Step 4 When the potatoes are cooked, use a stick blender to puree the soup into a thick cream like consistency. Taste the soup and if needed, add salt & pepper to taste.

Step 5 Pour into bowls, add a spoon of sour cream and top with toasted pine nuts, a sprinkling of parmesan cheese, fried onions, dill and a drizzle of olive oil.

Step 6 Serve with crusty bread, and enjoy!