Please don’t be put off by the large number of garlic cloves in this soup! Garlic is such a fantastic defense for our bodies, you only have to google health benefits of garlic to see what a wonderful gift it is for our bodies.
Ingredients:
- 26 organic unpeeled whole garlic cloves
- 26 organic peeled whole garlic cloves
- 2 table spoons of olive oil
- 2 table spoons organic, grass fed butter
- 1/2 teaspoon cayenne powder
- 1/2 cup fresh ginger
- 2 1/4 cups sliced onions
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 cup coconut milk
- 3 1/2 cups organic vegetable broth
- 4 lemon wedges
Method:
Preheat oven to 350 degrees Fahrenheit. Place 26 unpeeled garlic cloves into a small glass baking dish. Add the olive oil, sprinkle with sea salt and toss to coat all the cloves. Cover and bake until the garlic is golden brown and tender, approx 45 minutes. However be careful not to overcook as they can dry out. Leave to cool.
Meanwhile, melt butter in a heavy pan. Add onions, thyme, ginger and cayenne powder and cook until the onions are translucent. Peel cooled garlic cloves and add together with the raw garlic cloves. Cook for only 3 minutes. Add vegetable or chicken broth and cover and simmer for 20 minutes or until the garlic is very tender. Return the soup to the saucepan, add coconut milk and simmer. Season as desired, it is also delicious to squeeze a lemon wedge into each bowl as it is served. L’chaim! To life!
