Garlic and Potato Cream Soup

• Vegetarian
• Gluten free

• Produce

  • 1 head Garlic cloves
  • 1 Onion
  • 1 Onions, fried
  • 3 Potatoes, medium size
  • 1/4 Red bell pepper
  • 1 Thyme

• Canned Goods

  • 1 liter Vegetable stock

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tbsp Pine nuts

• Dairy

  • 1 tbsp Sour cream

Found on vibrantplate.com

Directions

• Peel and dice your onion and potatoes. Crush garlic, peel and thinly slice.
• In a pot, heat up a tablespoon of olive oil. Add chopped onions and gently fry until translucent. Add garlic and stir-fry for a minute, then add diced potatoes and vegetable stock. Bring to a boil and let it cook on low for about 15-20 minutes, until the potatoes are soft.
• While the soup is simmering, heat a pan, toss in a handful of pine nuts and let it toast, stirring often. Make sure the nuts dont burn. Remove from pan and set aside to cool.
• Wash red bell pepper, and dice into small pieces.
• When the potatoes are cooked, use a stick blender and puree the soup into a thick cream. Taste the soup and if needed, add salt & pepper to taste. Pour into bowls, add a spoon of sour cream (or non-dairy alternative) and top with toasted pine nuts, finely chopped red bell peppers, fried onions, thyme leaves and a drizzle of olive oil.