Clove Garlic Soup

Bursting with the robust essence of garlic cloves, this soup is a warm embrace for your palate. Each spoonful envelops you in a symphony of savory and aromatic notes.

You can find the video here: https://www.pinterest.com/pin/878342733564335298

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Total time: 1hr. 20min. Servings: 6

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Ingredients :

4 heads garlic, tops sliced off

1 yellow onion, medium, diced

4 Yukon gold potatoes, large, peeled and chopped

1 carrot, medium, chopped

½ tsp dried thyme

½ tsp dried rosemary

5 cups vegetable stock

1 cup cashews, or sunflower seeds

FOR THE GARNISH

salt and cracked black pepper

fresh chives, chopped

croutons

vegan parmesan, grated or crumbled

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Preheat the oven to 400°F = 200°C and line a baking sheet with parchment.

Step 2 - Slice the tops off the garlic bulbs, so the cloves are showing.

Step 3 - Drizzle the tops with a bit of olive oil.

Step 4 - Wrap in foil, and roast for 40 minutes, until the cloves have softened.

Step 5 - In a pot over medium heat, add the chopped yellow onion, potatoes and carrots.

Step 6 - Saute until fragrant, approximately 5 minutes.

Step 7 - Add the thyme and rosemary and toss until the vegetables are covered in the spices.

Step 8 - Add the vegetable stock, cashews and sunflower seeds.

Step 9 - Bring to a boil, then simmer, covered for 35 minutes, until the potatoes are cooked and can be pierced with a fork.

Step 10 - Remove the garlic from the oven, and when safe to handle, squeeze into the pot of soup.

Step 11 - Now, in batches, you can either transfer this to a blender, or use an immersion blender to combine until a smooth soup is formed.

Step 12 - Enjoy with chives, salt and black pepper, croutons and vegan parmesan as desired.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍