Garlic Potato Soup (vegan)

I've never been a fan of milk-based soups so wanted to create a broth-based version of potato soup. Because the only way I like warm milk (and I only drink plant-based) is swimming in cocoa! On a cold snowy day like today, this soup was simple to make and really warms you inside.  Most of the ingredients you should have available besides the wakame which is optional. I love to add sea vegetables for the salty flavor and nutritional benefits such as iodine, magnesium, calcium, iron, Vitamin D and more.

  • 6-8 cloves of organic garlic, (I chopped the larger cloves but left the smaller ones whole)
  • 5-6 large organic red potatoes cleaned and chopped into small bite size pieces
  • 1/2  red onion, chopped
  • 6 cups low sodium vegetable broth
  • Himalayan or celtic sea salt and ground pepper
  • 2-3 strips of wakame or alari sea vegetables, break into one inch pieces (optional)
  • parsley for garnishing
  1. Parcook the potatoes in boiling water for about 10 minutes.
  2. Cook the onion and garlic in a saute pan until caramelized (I used red palm oil)
  3. Bring the vegetable broth to the boil and reduce to a simmer.
  4. Drain the potatoes and add to broth along with the onion and garlic
  5. Once potatoes are soft, add the wakame/alaria pieces.

I like to serve this soup with raw veggies and hummus and/or a piece of Ezekiel bread toast.

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