Easy Garlic And Potato Cream Soup

1. 1

   Peel and dice your onion and potatoes. Crush garlic, peel, and thinly slice.

2. 2

   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.

3. 3

   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 don't burn. Remove from pan and set aside to cool.

4. 4

   Wash red bell pepper, and dice into small pieces.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.