Garlic and Potato Soup

3 heads of garlic

2 shallots or green onion

4 large potatoes

1 cup cauliflower

few sprigs of thyme (mince if you’d like)

olive oil

5 cups chicken broth or vegetable stock

1 cup country crock plant based heavy cream

loaf of bread (your choice/optional)

3-4 tbsp chili crisp/flakes

chives

salt and pepper (to taste)

1 tsp Italian seasoning

• Preheat oven to 400 and start cutting the potatoes into small chunks. Cut the top off the garlic bulbs so that the cloves are exposed. Do the same for the shallots. Pull the leaves off the thyme and mince. Spread out the potatoes, cauliflower, garlic, and shallots on a baking sheet pan. Drizzle a generous amount of oil over all the veggies, making sure to get some in each of the garlic bulbs and shallots (baking veggies is optional, may skip this step entirely if you wish and throw everything into your pot and cook!). Season with a good few pinches of salt and pepper. Add a pinch of red pepper flakes and the minced fresh thyme. Massage well until everything has an even layer of oil and seasoning. Bake in the oven for 30-35 minutes, or until the potatoes are fork tender. Add the veggies from the sheet pan into a pot. Squeeze out the garlic and shallots into the pot. Add the chicken broth and bring to a low simmer. Blend with an immersion blender or a regular blender. Once blended to your liking add in the heavy cream and Italian seasoning. Give a taste test and add any more seasonings needed. Mix well and cover, turning the heat to low.