Roasted Garlic Potato Soup
Ingredients:
- 4 large russet potatoes, peeled and chopped
- 1 whole head of garlic, roasted
- 1 small onion diced
- 1 shallot, minced
- 4 cups water
- 1/3 cup nutritional yeast
- 1/2 T herbs of choice (I prefer dry parsley, chives and rosemary, but a pinch of dill is incredible!)
- Salt & pepper to taste
Instructions:
- Preheat oven to 350°F. Break the garlic head apart and place all the cloves in a piece of parchment paper, then wrap in foil and bake 20 minutes.
- After 20 minutes flip the “packet” and bake another 5 to 10 minutes if the garlic is not soft.
- Sauté the onion and shallot until just translucent in a stock pot.
- Add in the potatoes, water, nutritional yeast and simmer until the potatoes until tender and slightly breaking apart with fork. About 15 minutes.
- Squeeze the roasted garlic into a blender with a cup or two of the soup and blend until smooth.
- Add the blended garlic and soup back to the pot and stir. This creates a creaminess to the soup.
- Garnish with herbs and enjoy!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
