Updated: Jan 24, 2019
Hello HG Family!
If you've been following me on instagram you've probably noticed that I have been making a LOT of soups. I have been trying and tweaking recipes I found online and if they come at well I like to share the original and then my version with you lovely folk.
So the latest in what will now be called "Soup Season" is more of an immune tonic than a soup; built on 52-cloves of garlic, ginger, onions, and thyme, this soup is sure to knock out anything (and maybe anyone) that is trying to take you down.
I made this soup yesterday and it was delicious.
It is not a hardy soup so I suggest eating it with something else or between meals.
~4 Garlic bulb or 52-cloves of garlic (26 peeled, 26 unpeeled)
2-tablespoons of olive oil
2-tablespoons of GRASS FED, HORMONE-FREE butter (I use Kerrygold Irish butter, sold in most grocery stores)
1/2-teaspoon of cayenne powder
1/2-cup of fresh sliced ginger (don't worry about you slice it because it will all be blended later)
2 1/4-cup of sweet onions
1 1/2-teaspoon of fresh chopped thyme
1-can of coconut milk (the original recipe called for 1/2 cup, I used the whole can by accident but I like it this way)
3 1/2-cup of chicken broth (the original recipe calls for vegetable broth but I used organic full sodium chicken broth)
1. Preheat oven to 350
2. Separate 26-cloves from the garlic bulbs but keep the skins on (do not peel), toss them in olive oil with a little sea-salt, put them in a glass dish, tightly cover with aluminum foil, and bake for 45-minutes or until the garlic bulbs are golden brown. After they are done, allow to cool and gentle remove the skins from the roasted garlic and set aside.
3. In a large pot, heat butter (2 1/2 tablespoons) over medium-high heat. When the butter has completely melted, add the onions (2 1/4 cup), stir for 2-minutes, then add the thyme (1 1/2 teaspoon), ginger (1/2 cup), and cayenne powder (1/2 teaspoon). Allow to cook for 5 minutes until onions are soft and translucent. Then add the roasted garlic and raw garlic peeled garlic (all 52-cloves).
4. Add chicken broth (3 1/2 cups). Turn heat down, cover, and simmer until the raw garlic is very soft and tender - around 20 minutes. Next transfer the soup in small batches to the blender.
IMPORTANT: Be extremely careful transferring hot soup to a blender and be mindful of the heat and pressure. Use a cloth to cover the vent allowing heat to escape and not to build up. Start blending on the lowest possible setting and then increase. Take your time.
5. Return the pureed soup to the pan and add 1-can of coconut milk. Bring to a simmer and then turn heat down and allow to cook for another 5-10 minutes on low-heat.
6. Season with salt and pepper to taste and a squeeze from a lemon wedge.
Enjoy and let me know if you love it =]