Ingredients:
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 2 potatoes, peeled and chopped
- 2 1/2 cups vegetable broth
- 1 bay leaf
- salt and pepper to taste
- 1/2 cup cheese, grated
- 3 green onions, sliced
- 1 tbsp chopped fresh parsley
Preparation:
In a large soup pot, sautee the onion and garlic in the olive oil for 3 to 5 minutes, until onions are soft. Add the chopped potatoes and sautee for a few more minutes.Add vegetable broth, bay leaf and salt and pepper. Bring to a boil then reduce to a simmer. Cover and allow to cook, stirring occasionally, for 20 to 25 minutes, or until potatoes are very soft.
Remove the bay leaf, and transfer the soup to a blender or food processor. Process until smooth.
Return the soup to the pot and add cheese. Stir over low heat until the cheese has melted. Garnish with green onions and chopped fresh parsley.
More Vegetarian and Vegan Soup Recipes:
Vegan Cream of Asparagus Soup
Easy French Onion Soup
Basic Miso Soup Recipe
Red Pepper Gazpacho
Curried Split Pea and Potato Soup
Quick and Easy Tomato Rice Soup
Cool Cucumber Soup
Cream of Carrot Soup
Basic Gazpacho
Watermelon Gazpacho
Vegetarian Bean and Barley Soup
Vegetarian Lentil Soup
Gingered Carrot Soup
Spinach and Mascarpone Soup
Pumpkin and Coconut Soup
Bean and Barley Soup
Easy Pumpkin Soup
Thai Lemongrass Soup
