Thirty-Clove Garlic & Onion Soup

Unfortunately the cold season has caught up with me and I find myself joining many others with the flu. I hate being sick so its only natural that I try my best to make it last as short as possible. That’s why I thought I’d share this recipe with you!

Garlic is one of the most powerful medicinal foods. Its anti-inflammatory, anti-parasitic, antibiotic and antiviral properties make it an incredibly important ingredient in the defence against digestive assaults of all varieties. Load on garlic’s goodness with this bold and flavourful soup.



  • 3 garlic bulbs, whole, unpeeled (should be about 30 cloves)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter (or coconut oil)
  • 1 large onion, finely chopped
  • 1 litre (4 cups) vegetable stock
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 60 ml (¼ cup) apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried mixed herbs such are oregano, thyme or sage (optional)
  • sea salt and freshly cracked pepper, to taste
  • 60 ml (1/4 cup) coconut milk (optional)
  • fresh herbs, to serve (I used coriander)


  1. Preheat the oven to 175 C.
  2. Slice 1 cm off the top of each garlic bulb to expose the cloves, then place cut side down on a baking tray.
  3. Drizzle the garlic heads with the olive oil, then roast for about 45 minutes.
  4. 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. Add some of the stock and blend for a few seconds. Set aside.
  5. 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.
  6. Add the stock, turmeric, cumin, vinegar, lemon juice, blended garlic and broth, and herbs, if using, then bring to the boil.
  7. Reduce the heat to low-medium, then simmer, uncovered for 15 minutes.
  8. Finally, add the coconut milk and stir through. Taste for salt and add a little more if needed.




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