30 Clove Garlic Soup
A deep-flavored soup recipe designed for all the garlic lovers out there.
Equipment
- Baking sheet or cast iron
- baking parchment if using a baking sheet
- Aluminium foil if using a baking sheet
- Large soup pot
- Immersion blender
Ingredients
- 4 heads garlic tops sliced off
- 1 yellow onion medium, diced
- 4 Yukon gold potatoes large, peeled and chopped
- 1 carrot medium, chopped
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 5 cups vegetable stock
- 1 cup cashews or sunflower seeds
For the garnish
- Salt and cracked black pepper
- Fresh chives chopped
- Croutons
- Vegan parmesan grated or crumbled
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment.
- Slice the tops off the garlic bulbs, so the cloves are showing. Drizzle the tops with a bit of olive oil. Wrap in foil, and roast for 40 minutes, until the cloves have softened.
- In a pot over medium heat, add the chopped yellow onion, potatoes and carrots. Saute until fragrant, approximately 5 minutes. Add the thyme and rosemary and toss until the vegetables are covered in the spices.
- Add the vegetable stock, cashews and sunflower seeds. Bring to a boil, then simmer, covered for 35 minutes, until the potatoes are cooked and can be pierced with a fork.
- Remove the garlic from the oven, and when safe to handle, squeeze into the pot of soup.
- Now, in batches, you can either transfer this to a blender, or use an immersion blender to combine until a smooth soup is formed. Enjoy with chives, salt and black pepper, croutons and vegan parmesan as desired.
Nutrition
Calories: 255.5kcal | Carbohydrates: 37.7g | Protein: 7.7g | Fat: 9.7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 5.1g | Sodium: 803.7mg | Potassium: 753.9mg | Fiber: 4.2g | Sugar: 5.3g | Vitamin A: 2123.3IU | Vitamin C: 30.3mg | Calcium: 64.6mg | Iron: 2.8mg