THIRTY-CLOVE GARLIC AND ONION SOUP

  GF  WF  SF

SERVES 3–4

Garlic is one of the most powerful medicinal foods. Its anti-inflammatory, anti-parasitic, antibiotic and antiviral properties make it an incredibly important ingredient in the defence against digestive assaults of all varieties. Load up on garlic’s goodness with this bold and flavourful soup.

3 garlic bulbs, whole, unpeeled

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 large onion, finely chopped

1 litre (35 fl oz/4 cups) vegetable stock or chicken broth

½ teaspoon ground turmeric

½ teaspoon ground cumin

60 ml (2 fl oz/¼ cup) apple cider vinegar

1 tablespoon wheat-free tamari

1 tablespoon lemon juice

Celtic sea salt and freshly cracked black pepper, to taste

1 teaspoon dried mixed herbs such as oregano, thyme and sage (optional)

60 ml (2 fl oz/¼ cup) additive-free coconut milk (optional)

fresh herbs (e.g. micro red basil), to serve

Preheat the oven to 175°C (345°F).

Slice 1 cm (½ inch) off the top of each garlic bulb to expose the cloves, then place cut side down on a baking tray. Drizzle with the olive oil, then roast for 45 minutes. Remove from the oven and set aside to cool. Once cool enough to handle, squeeze the garlic cloves out of their skins into the bowl of a food processor. Whizz for a few seconds, then set aside.

Meanwhile, heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes or until translucent. Add the stock or broth, turmeric, cumin, vinegar, tamari, lemon juice, blended garlic, salt, pepper and herbs, if using, then bring to the boil. Reduce the heat to low–medium, then simmer, covered, for 30 minutes.

For a creamier soup, add the coconut milk before serving and heat through. Serve garnished with fresh herbs.