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Creamy Potato Rosemary Focaccia Soup
A creamy vegan and gluten-free focaccia soup made with rosemary and potatoes.
Course
Soup
Cuisine
American, gluten free, vegan
Keyword
potato rosemary soup
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
50
kcal
Author
Monica Davis
Ingredients
2
tbsp
olive oil
1 tbsp for cooking onion and 1 tbsp for drizzling on top.
1
medium
onion
peeled and diced
1
tbsp
rosemary
(fresh is best)
3
cloves
garlic
minced
1
tsp
salt
5
medium
potatoes
peeled and cubed
1
medium
carrot
peeled and cut into chunks
3
tbsp
nutritional yeast
5-6
cups
water
US Customary
-
Metric
Instructions
Start by sautéing the onion in 1 tablespoon olive oil on low to release its sweetness.
Throw in some garlic and rosemary and wait for the onions to get translucent.
Simply put the peeled potatoes, carrot, and onion into the pot and add water until it covers the veggies by about 1 inch.
Cook for about 15 minutes until everything is soft.
Use an immersion blender to puree the mixture.
Serve hot with drizzled olive oil and a sprinkle of kosher salt.
Notes
Add more potatoes for a thicker soup, or fewer for a thinner consistency.
Nutrition
Serving:
1
cup
|
Calories:
50
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
3
g
|
Sodium:
299
mg
|
Potassium:
80
mg
|
Fiber:
1
g
|
Vitamin A:
35
IU
|
Vitamin C:
1.7
mg
|
Calcium:
15
mg
|
Iron:
0.3
mg