Bonnya’s Potato and Roasted Garlic Soup

Potato and Roasted Garlic Soup

When I posted pictures of a warm avocado soup I created this week, Bonnya wrote to me from India and said that avocado is not always easy to come by in India. She asked me if I could think of an alternative to avocado.

Oh my, but avocado was the main ingredient, besides love of course! What to do, what to do, what to do …. My mind started going quickly through various factors to consider: texture, color, taste, … and … availability in India!

Aha – it hit me! How about potato? I told Bonnya my idea and she seemed very pleased. She said that would work because potato is their “sacred vegetable” in India. I told her I would try it out at Amore’s Kitchen and let her know.

Try it out I did. I got to work and decided to prepare it for a family brunch I was having on Sunday. I took a chance. I don’t often prepare something for the first time when it is intended for guests, but I decided to make it the night prior – plenty of time to start over if it was lousy!

When I am creating in the kitchen, I first imagine what flavours and textures I am looking for. I knew the potatoes, once boiled and cooled, would puree just fine in the food processor – so the texture was covered in my mind – but what taste was I looking for? I imagined roasted garlic, and kept thinking about that “twice baked potato” they do with chives and sour cream. Chives were in for me, sour cream of course not, but I decided to add a little nutritional yeast for a hint of cheesy and nutty (totally optional). I could have gone for a cashew-based sour cream-type ingredient, but did not feel it necessary since the pureed potatoes would be creamy on their own.

Indeed they were! A spoonful of a taste-test for me, and I was satisfied with the textures and flavour. I then called my mother over to give me her verdict.

“Hey, Ma: Try this. Is it fit to serve to guests tomorrow?” She said maybe a touch more sea salt, but other than that my, my, my, not too shabby at all!

The next day, I heated it up for my guests and they loved it!

Vegan Brunches at Amore’s Kitchen!

Fast, simple, a minimal number of easily accessible and affordable ingredients – this is probably the easiest and most inexpensive soup you will ever make! Satisfying and tasty – a perfect upcoming autumn and winter recipe. Also very convenient: make a big batch and simply heat it up on the stove when you need some warmth.

I wrote to Bonnya with pictures and the recipe. She too made it for her family and was ecstatic with the results! She loved it! My heart exploded with joy when I received her feedback!

Try it and bliss out too! Enjoy, in joy and in health!

Makes approximately 6 servings

10-12 small to medium white potatoes, peeled
1 large white onion, chopped
3 cloves of garlic, chopped
1 tablespoon of grapeseed oil
2 tablespoons of dried chives
2 tablespoons nutritional yeast
2 cups purified water
Sea salt, to taste
Freshly ground black pepper and chopped fresh parsley to garnish


1. Wash and peel potatoes. Place potatoes in a big pot with water, onion, 1 tablespoon of sea salt and 1 garlic. Bring to a boil and then lower heat. Cook until potatoes are soft, about 20 minutes. Drain water and allow to cool.

2. In a small pot, heat grapeseed oil and add remaining garlic. Allow garlic to cook until slightly golden, but not burnt. Allow to cool.

3. Once cooled, add boiled potatoes (with onion and garlic) and garlic (with oil) to a food processor or blender. Add chives and nutritional yeast. Blend well until smooth and creamy. If mixture is too thick, add a little more water.

4. Transfer mixture to a pot and warm on stovetop.  Stir occasionally.

5. Garnish with freshly ground black pepper and parsley if desired. Serve warm.

“Dear Maria,
Today, this morning, the first thing I did is I prepared the soup. It was mindblowing! It kickstarted our day with bundles of delight. It is a food for happiness. Hats off to you for your amazing creation.
Thank you very much.”
~Bonnya Lahiry Chattopadhyay, from Calcutta, India.

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