Hearty Vegan Cesnecka - A Traditional Czech Garlic Soup

This hearty vegan cesnecka is a twist on the classic Czech garlic soup, traditionally made with bacon, eggs, and cream. In this vegan version, the flavors remain intact, using vegetable broth, roasted garlic, potatoes, and herbs for a rich and satisfying soup. It's perfect for chilly nights or when you need a comforting meal. This recipe is easy to make and can be enjoyed as a starter or a main dish. Give this vegan cesnecka a try and discover a new favorite soup!

Ingredients

• 1 whole garlic bulb
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium potatoes, diced
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Croutons, for serving

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the garlic bulb, exposing the cloves. Drizzle with 1 tablespoon of olive oil and wrap it in aluminum foil. Place it in the preheated oven and roast for 30 minutes or until the garlic cloves are soft and fragrant.
3. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. Add the diced potatoes to the pot and stir for a minute.
5. Squeeze the roasted garlic cloves into the pot, discarding the skins. Mix well.
6. Pour in the vegetable broth and add the bay leaf and thyme. Season with salt and pepper to taste.
7. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.
8. Remove the bay leaf from the pot.
9. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches and be careful not to overfill.
10. Return the soup to the pot and heat over low heat until warmed through.
11. Serve the vegan cesnecka hot, garnished with fresh parsley and accompanied by croutons for added texture.
12. Enjoy!

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