Vegan | Gluten-free
I remember the first time I tried garlic soup. It was at a restaurant with my parents for New Years Eve. I thought it was the best thing ever after not knowing what to expect… would it be spicy or too garlicky or what? It turns out to be a super delicate and comforting soup. I wanted to re-create one, dairy-free using coconut milk and have added sauteed mushrooms for something meaty.
Garlic soup is great for an immune system boost… and check that color… that’s turmeric! I’ve been looking for more ways to incorporate turmeric in my food because it’s so good for you. The rich, mustard-like color is just a bonus! It’s also safe to say that no vampires will be coming your way. Your house will smell like roasted garlic heaven!
- 4 heads garlic, to roast
- 1 tbsp olive oil, and more for drizzling
- 1 shallot, finely chopped
- 5 cloves raw garlic, minced
- 2 cups vegetable broth (low sodium)
- 2 cups water
- 1 bay leaf
- 1/4 tsp turmeric
- dash of dried thyme
- dash of dried rosemary
- 1/2 cup coconut milk (I used full fat)
- salt to taste
- pepper to taste
- 8 oz. porcini mushrooms
- Pre-heat oven to 400f degrees.
- To roast garlic, take the 4 heads and chop just the top to expose the cloves inside.
- Wrap the garlic loosely in tin foil and drizzle olive oil over each head (approx. 1 tsp for each head).
- Roast in the oven for 35-40 minutes (place on a cookie sheet for easy removal when finished)
- Remove garlic from the oven and let cool for a few minutes, squeeze the roasted garlic cloves out of the head and set aside.
- In a pot, heat the tbsp of olive oil over medium and add chopped shallots, saute until translucent.
- Add the minced raw garlic for a couple of minutes and a dash of salt and pepper.
- Add broth, water, roasted garlic cloves, rosemary, thyme, turmeric, and bay leaf.
- Bring to a boil, then cover and let simmer for 20 minutes.
- Meanwhile, saute mushrooms in a pan over medium heat with 1 tbsp olive oil, dash rosemary, salt and pepper until soft while stirring (approx. 5-8 minutes)
- When the soup is done, remove bay leaf. With an emulsion blender (or pour out into stand blender), blend the soup until smooth.
- Add coconut milk while mixing in to the rest of the soup.
- Add salt and pepper to taste.
- Add mushrooms to the center of each bowl and ladle soup around it and serve!