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)
- Preheat the oven to 175 C.
- Slice 1 cm off the top of each garlic bulb to expose the cloves, then place cut side down on a baking tray.
- Drizzle the garlic heads with the olive oil, then roast for about 45 minutes.
- 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.
- 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, turmeric, cumin, vinegar, 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.
- Finally, add the coconut milk and stir through. Taste for salt and add a little more if needed.