Though this soup is low in fat, the buttery flavor of Yukon Gold potatoes makes it taste rich and luscious. Roasted garlic and red peppers add a deep, smoky flavor.

　　

Ingredients

6 to 8 servings

　　1 large or 2 medium whole heads garlic

　　1 tablespoon olive oil

　　1 cup finely chopped onion

　　6 to 7 medium Yukon Gold potatoes, peeled and diced

　　1 cup peeled, diced tender apple (such as Cortland or Golden Delicious)

　　1/4 cup dry white wine

　　3 to 4 scallions, thinly sliced

　　One 6-ounce jar roasted red bell peppers, drained and cut into 1/2-inch squares

　　1 to 1 1/2 cups rice milk, as needed

　　1/2 cup Silk creamer

　　Salt and freshly ground pepper to taste

　　

Step 1

Preheat the oven to 350 degrees, or a toaster oven to 375 degrees. Place the whole garlic heads on a baking sheet and bake for 40 minutes.

　　

Step 2

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the potatoes, apple, wine, and just enough water to cover. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 25 to 30 minutes, or until the potato is quite tender.

　　

Step 3

When the garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins. Mash the potatoes in the pot with a potato masher until the base is thick and chunky.

　　

Step 4

Add the scallions, roasted peppers, and enough rice milk to give the soup a thick consistency. Stir in the creamer and simmer gently for 5 minutes longer. Season with salt and pepper.

　　

Step 5

If time allows, let the soup stand off the heat for an hour. Before serving, heat through very gently. Adjust the consistency with more rice milk as needed, then taste to adjust the seasonings.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 173

　　

Step 8

Total fat: 5g

　　

Step 9

Protein: 3g

　　

Step 10

Fiber: 3g

　　

Step 11

Carbohydrate: 30g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 85mg

　　Vegan Soups and Hearty Stews for All Seasons