Garlicky Rosemary Potato Soup

Name: Garlicky Rosemary Potato Soup
Total time: 50 min
Yield: Serves: 4 to 6
Ingredients: 2 pounds (900 g) waxy potatoes, such as Yukon Gold, peeled and diced; 1 tablespoon olive oil (OF: use ¼ cup/120 ml of the broth listed below); One 15-ounce (425 g) can cannellini beans, drained and rinsed; 4 cups (960 ml) vegetable broth; 1 bay leaf; 1 large yellow onion, chopped fine; ¼ teaspoon salt; ¼ cup (40 g) Cashew Cream; 8 garlic cloves, chopped; 1 celery rib, chopped fine; ¼ teaspoon black pepper, plus more to taste; 2 sprigs fresh rosemary, leaves stripped and minced

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
50 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Potato soup is pure comfort food, but the bulky main ingredient tends to dull any other flavor or seasonings. In addition to white beans for a nutrition boost, we add an aggressive amount of garlic and rosemary to ensure their flavors aren’t muted. This soup reheats and freezes well.

Ingredients

1 tablespoon olive oil (OF: use ¼ cup/120 ml of the broth

Soup
Vegan
Gluten-free

Method

Place a medium stockpot over medium-high heat. Add the oil, then add the onion, celery, garlic, and rosemary. Cook, stirring often, for 5 minutes. Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine. Add the broth, increase the heat to high, and bring