Ingredients:
· 60 g garlic cloves
· 60 g (1/4 cup) olive oil
· Himalayan salt, to taste
· water, as needed
· 500 g potatoes, peeled
· 250 – 350 ml vegetable stock
· 3 tablespoons nutritional yeast
· 60 ml soy or goat cream
· 1 teaspoon onion powder, optional
· black pepper
Croutons (optional):
Buy them ready-made or make them yourself by cutting 2-4 slices of stale bread into cubes and frying them in oil; you can season with salt and pepper.
Preparation:
Preheat the oven to 200°C. In a small baking dish, glass or ceramic, place the garlic cloves, drizzle with a little olive oil and salt, and bake for 15-20 minutes until golden brown and softened. Leave to cool.
Cut the potatoes into cubes and boil them in salted water and drain. In a blender or food processor, add the potatoes, roasted garlic, vegetable stock, soy cream, yeast, garlic powder and pepper. Blend until creamy and smooth, adding more stock depending on the desired consistency.
Serve with croutons and sour cream.
