A potent soup rich in flavour. Makes 4-6 servings. Recipe from The Garden of Vegan, courtesy of Arsenal Pulp Press.
In a large soup pot on medium heat, sauté the onions, shallots, and potatoes in oil until the onions are translucent.
Add the stock, thyme, and roasted garlic. Bring to a boil, then reduce heat to low. Simmer for 10-15 minutes.
In a blender or food processor, blend 1/2 or all of the soup until smooth (be careful when blending hot liquids); return to pot, and reheat.
Add the soy milk and parsley. Stir and serve.