1/2CupVegan CreamWhipping cream or non-dairy cooking cream
White Wine or Apple Cider Vinegar
Pre-heat oven to 200°C / 390°F
Cut about 1,5cm or half an inch off the tip of your garlic bulbs. Don't throw out the tips, you can use them later!
Put the bulbs cut side up on a piece of tin foil and drizzle with olive oil.
Roast in the oven for about 30-60 minutes or until the garlic is soft and lightly browned.
Cut the onions and fry in oil together with the cut-off garlic tops until just browned and fragrant.
Add caraway and fry for a few seconds
De-glaze with the white wine, then add the broth.
Peel and cut the potatoes into small chunks and cook in the broth until tender. (About 20-35 minutes)
Squeeze the roasted garlic right out of the bulbs and into your broth (this is so satisfying!)
Add the vegan cream and blend
Season with salt, pepper, nutritional yeast, sugar, and vinegar to taste.
Garnish with a dollop of whipped cream and some parsley.
If you can't get vegan cream, you can just use coconut milk or cashews. For the latter just cook them along with the soup, they should get soft enough to blend into a smooth cream along with the rest of the soup!