Thirty-clove Garlic Soup

🧂 Ingredients

• 3 bulbs garlic

  whole, unpeeled (heads of garlic, should yield about 30 cloves)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter

  can be ghee or coconut oil
• 1 large onion

  finely chopped
• 1 litre vegetable stock

  or chicken broth (35 fl oz. / 4 cups)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 60 ml apple cider vinegar

  2 fl oz. / 1/4 cup
• 1 tablespoon Tamari

  or coconut aminos
• 1 tablespoon lemon juice
• 1 teaspoon dried mixed herbs such as oregano

  thyme or sage (optional)
• sea salt and freshly cracked pepper

  to taste
• 60 ml coconut milk

  3 fl oz. / 1/4 cup (optional)
• Fresh herbs

  to serve (I used coriander/cilantro)

Instructions

• 1 Preheat the oven to 175 C / 345 F.
• 2 Slice 1-cm (1/2-in) off the top of each garlic bulb to expose the cloves, then
  place cut side down on a baking tray. Drizzle with the olive oil, then roast for
  45 minutes (I did mine for 30-35 minutes as they were getting to brown). Remove
  from the oven and set aside to cool. Once cool enough to handle, squeeze the
  garlic cloves out of their skins into a bowl of a food processor or a blender. I
  add some of the stock or broth and then whizzed for a few seconds. Set aside.
• 3 Meanwhile, heat the butter in a large saucepan over medium heat. Add the onion
  and cook, stirring frequently, for about 5 minutes, or until translucent. Add
  the stock or broth, turmeric, cumin, vinegar, tamari, lemon juice, blended
  garlic and broth, and herbs, if using, then bring to the boil. Reduce the heat
  to low-medium, then simmer, uncovered for 15 minutes (the original recipe says
  30 but mine worked very well in 15, in case you’re short for time).
• 4 Finally, I added the coconut milk and stirred through. Taste for salt and add a
  little more if needed. My stock was salty enough that I didn’t need to add any
  more but I did add some chilli and cracked pepper. I garnished my soup with
  fresh coriander.

Nutrition Info