Four Heads of Garlic Soup
If you’re a vampire, run! If you love garlic, then this soup is for you! Four roasted heads of garlic make this soup super garlicky, slightly sweet, and completely decadent. I like to add chopped kale for some texture and chew, but feel free to swap it out for another dark leafy green, such as spinach, or omit altogether.Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by TanyaPilgram. Published by Appetite by Random House®, a division of Penguin Random House CanadaLimited. Reproduced by arrangement with the Publisher. All rights reserved.
My Notes:
Servings:
Ingredients
For the Roasted Garlic:
- 4 head(s) garlic
- 4 teaspoon(s) olive oil
- salt and black pepper
For the Soup:
- 1 tablespoon(s) olive oil
- 1 yellow onion chopped
- 4 cup(s) vegetable broth or vegan chickenless broth (32oz)
- 1 cup(s) water
- 1 cup(s) raw cashews see note
- 1/4 cup(s) nutritional yeast
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 4 cup(s) shredded kale (about 2½ oz/ 71 g), tough ribs removed
Instructions
- Preheat your oven to 400°F (200°C).
- Roast the garlic: Slice off just the tops of the garlic bulbs so that the cloves are revealed inside. Place all four bulbs open side up on a large square of foil. Pour 1 tsp oil over each bulb, and sprinkle each with a little salt and pepper. Wrap them up in the foil, place on a baking sheet, and roast for 40 minutes, until the cloves are very soft. Allow the garlic heads to cool so you can handle them more easily.
- Make the soup: in a large soup pot, heat the oil over medium-high heat. Add the onions and sauté for about 5 minutes, until they soften and begin to brown. Add the broth, water, cashews, nutritional yeast, salt, and pepper and bring to a simmer. Cook for about 15 minutes, until the cashews are softened.
- Working in batches, carefully transfer the soup to a blender, being careful not to overfill the blender so that it doesn’t erupt. Squeeze the garlic out of the skins and add to the blender as well. Blend until completely smooth and creamy. Alternatively, an immersion blender will work in a pinch, but i generally prefer a standing blender as it usually does a better job of blending the cashews into a smooth cream.
- Return the soup to the pot, add the kale, and bring to a simmer. Cook for another 5 minutes, until the kale has softened. serve hot.
Notes
Make Ahead: Allow the soup to cool, then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. You can also roast the garlic ahead of time and store it in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months. Defrost before adding to the soup. This way, the soup will be super quick to prepare.
Oil-Free: to make oil-free simply omit all the oil. For roasting the garlic you can skip it completely. When sautéing the onions do a vegetable broth or water sauté instead.
This recipe also found in Craving Vegan cookbook
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 172kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 567mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3599IU | Vitamin C: 37mg | Calcium: 121mg | Iron: 2mg
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