52 Clove Garlic Soup (Medicine Cabinet in a Bowl)
This soup recipe incorporates all the above recommended methods of maximizing garlic’s health benefits, and it’s delicious!
Ingredients
- 26 cloves garlic, unpeeled
- 1 large onion, diced
- 1/4 cup coconut oil
- 1/2 tsp. cayenne powder
- 1 tsp. turmeric
- 1/2 cup fresh ginger
- 2 1/4 cups onion, diced
- 1 1/2 tsp. fresh thyme
- 26 cloves garlic (peeled)
- 1/2 cup coconut milk
- 3 1/2 cups organic vegetable broth
- 4 lemon wedges
Instructions
- Preheat oven to 350F. Place 26 (unpeeled) garlic cloves in a small glass baking dish. Add 2 tbsp. of the coconut oil, sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. After cooling, squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
- Melt another 2 tbsp. of coconut oil in heavy large saucepan over medium-high heat. Add onions, thyme, ginger, turmeric, cayenne powder and cook until onions are translucent, about 6 minutes or so.
- Split the 26 peeled garlic cloves into portions of 12 and 14 and crushed them. Set aside the 12 crushed garlic.
- Now add the 14 peeled, crushed garlic cloves and the sliced onion, to the roasted garlic and cook for about 3 minutes.
- Next add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk or substitute and bring to simmer.
- Lastly, add the 12 crushed garlic cloves ( that were set aside) to the pureed soup and stir. Don’t forget to season with a good quality sea salt and lots of fresh ground pepper.
- Finish with a squeeze of the juice from 1 lemon wedge into each bowl and serve hot.