Hello! Winter is at its end and everyone is pining for spring. Here in Northern California we've had some really low temperatures and lots of snow in the mountains. These cold nights inspired the recipe for this Vegan Cream of Garlic Soup. I wanted to create a soup that was full of flavor and was equally nourishing. Garlic is known for its many healing properties. It fights infection and boosts the immune system. It is perfect for this time of year. I tend to use "too much" garlic when cooking, according to my husband. I just love it! Anyway, give this soup a try. Go ahead, nourish your beautiful body! You deserve it!
2 Tbsp sunflower oil
1 large yellow onion
1 1/2 cups garlic cloves
3 large golden potatoes
4 cups of vegetable broth
1 cup white wine
coconut cream from 2 cans of full fat coconut milk
1/4 cup olive oil
Juice from 1/2 a lemon
2 tsp of sea salt, divided
1/2 tsp white pepper
chopped fresh parsley, for garnish
Heat large soup pot on med/high. When the pan is hot, add sunflower oil. Then add chopped yellow onion, whole garlic cloves, and 1 tsp of sea salt. Saute on high heat for 15 minutes, stirring frequently. Then add chopped golden potatoes, vegetable broth, and white wine. Cover and cook on high for 25 minutes. Turn off heat. Stir in cream from 2 cans of coconut milk, olive oil, lemon juice, 1 more tsp sea salt, and white pepper. Use an immersion blender to puree until mostly smooth. You can add more salt and pepper to taste. Serve immediately with chopped fresh parsley garnish and toasted bread.
Note: The color of the soup may vary. My soup has an orange color because the vegetable broth I use is made with carrots.