No-Cream Creamy Potato and Mushroom Soup
Ingredients
- 1 whole garlic bulb
- 3 white or purple potatoes, chopped
- 1 small brown onion, chopped
- 300g mushrooms, chopped
- 2 tablespoons avocado oil
- 1 teaspoon Italian seasonings
- Fresh rosemary
- 150g silken tofu
- 1/2 cup raw cashews
- 2 cups water or vegetable stock
Garnishes
- Seeds and fresh thyme, for serving
- Toasted bread slices, for serving
Preparation
Preheat oven to 180C and line a baking tray with parchment paper.
Peel and discard the papery outer layers of the whole garlic bulb, then cut 1/4 from the top of the cloves and add the garlic to the tray with the rest of the vegetables.
Drizzle everything with oil, sprinkle with Italian seasonings and add rosemary.
Place in the oven for 30-40 minutes or until the vegetables are tender and the garlic is soft.
Remove from the oven and let the garlic cool down, speeding up the process by placing it in a bowl with ice for 5 minutes.
Add all the vegetables into a blender, squeeze out the garlic, and add in tofu, cashews and water or stock.
Puree the mixture into a creamy texture, adding more water or stock if the soup is too thick.
Garnish with fresh thyme and seeds.
Serve and enjoy right away or store in a container for later in the week.
Notes
This recipe makes 4 servings and is perfect for lunch meal preps.
