Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup non-dairy milk (like almond or coconut milk)
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh chives or parsley, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.
- Stir in the diced potatoes and vegetable broth, bringing the mixture to a boil.
- Reduce the heat and let it simmer until the potatoes are tender, about 15 to 20 minutes.
- Use an immersion blender to blend the soup until smooth, reserving some diced potatoes for a chunkier texture if desired.
- Stir in the non-dairy milk, and season with salt and pepper to taste. Heat through for a few more minutes.
- Serve hot, garnished with fresh chives or parsley.
Notes
For a low-carb version, swap the potatoes with cauliflower. Use herbs and spices for added flavor variations.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg