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I love garlic soup. I have loved it since I was a child. We have a local Mexican restaurant here and I used to always order a cup of soup first thing! They have amazing soup. Plus if you are feeling a little under the weather, its just a raining cold day or you had a little too much fun with alcohol the night before .... I swear by garlic soup! It soothes the soul. Not to mention the many health benefits of garlic! Candida has met its match with garlic! This soup is everything I love about garlic soup and with so much garlic you can not taste the coconut in the milk at all. Enjoy!
Ingredients
4 heads of garlic
2 tbs avocado or cocnut oil
1 large white onion
1/2 tsp dried thyme
1/2 tsp dried parsley
1 bay leaf
3 cups chicken stock or bone broth
1/2 cup heavy coconut cream
1 tbs fresh lemon juice
2 tbs cassava flour
salt to taste
crisp bacon chopped fine to top it with
2 tbs fresh copped chives (for chive oil)
1/3 cup olive oil (for chive oil)
2 tbs avocado or cocnut oil
1 large white onion
1/2 tsp dried thyme
1/2 tsp dried parsley
1 bay leaf
3 cups chicken stock or bone broth
1/2 cup heavy coconut cream
1 tbs fresh lemon juice
2 tbs cassava flour
salt to taste
crisp bacon chopped fine to top it with
2 tbs fresh copped chives (for chive oil)
1/3 cup olive oil (for chive oil)
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Directions
The day before making your soup place a can of coconut milk in the refrigerator or if you don't have time place a can in the freezer for about 20 min.
Preheat your oven to 375. Take your four heads of garlic and peel 7 cloves of garlic and set aside. Now slice the tops off of your whole heads of garlic. Place each head on a piece of tin foil. Drizzle with coconut oil and salt, Take the corners of each piece of foil and pull upward, bringing them together to seal in the garlic. Place all four into the oven and bake for 45 min. Your garlic will be roasted, soft and beautiful. Remove from oven and open the foils allowing the garlic to cool. Once cool remove all the garlic from the head and place in a bowl. Discard all the empty garlic heads.
Now on the stove in a med size pan add a couple tablespoons of coconut oil and chop your onion into 1/4 inch pieces, add your onion to the oil and pan fry until translucent and slight brown on the edges. Now add in your two tbs of cassava flour and slightly brown your flour and onions.
Now add in your 3 cups of chicken stock, herbs, lemon juice, and roasted garlic. Cook over med heat for about 3-4 min. To soften the herbs. Now turn your heat off and you can use an emulsion blender or pour the contents of the pan into your blender. Puree until smooth. Now garb your can of coconut milk from the fridge and scoop off the top, the heavy cream that has come to the top of the can. Discard the coconut water in the bottom or save for smoothies. Now add in 1 fresh clove of garlic at a time and puree until smooth. Taste your soup between each fresh garlic so you don't add to much. When your soup tastes right, add salt, if needed to taste.
Your soup is now ready, If you feel like it is still to thin you can always place 2 tbs water and 1 tbs cassava flour in a glass and make a slurry. Add this to the soup and continue to do this until you have reached desired thickness.
Now for your chive oil simply add your chives and oil to a blender or use an emulsion blender and puree until smooth. Salt your oil to taste and drizzle some on each bowl of soup.
Add some crisp salty bacon on top and a small squeeze of fresh lemon juice. Another fun topping would be finely chopped caramelized onions! Serve and enjoy!
Preheat your oven to 375. Take your four heads of garlic and peel 7 cloves of garlic and set aside. Now slice the tops off of your whole heads of garlic. Place each head on a piece of tin foil. Drizzle with coconut oil and salt, Take the corners of each piece of foil and pull upward, bringing them together to seal in the garlic. Place all four into the oven and bake for 45 min. Your garlic will be roasted, soft and beautiful. Remove from oven and open the foils allowing the garlic to cool. Once cool remove all the garlic from the head and place in a bowl. Discard all the empty garlic heads.
Now on the stove in a med size pan add a couple tablespoons of coconut oil and chop your onion into 1/4 inch pieces, add your onion to the oil and pan fry until translucent and slight brown on the edges. Now add in your two tbs of cassava flour and slightly brown your flour and onions.
Now add in your 3 cups of chicken stock, herbs, lemon juice, and roasted garlic. Cook over med heat for about 3-4 min. To soften the herbs. Now turn your heat off and you can use an emulsion blender or pour the contents of the pan into your blender. Puree until smooth. Now garb your can of coconut milk from the fridge and scoop off the top, the heavy cream that has come to the top of the can. Discard the coconut water in the bottom or save for smoothies. Now add in 1 fresh clove of garlic at a time and puree until smooth. Taste your soup between each fresh garlic so you don't add to much. When your soup tastes right, add salt, if needed to taste.
Your soup is now ready, If you feel like it is still to thin you can always place 2 tbs water and 1 tbs cassava flour in a glass and make a slurry. Add this to the soup and continue to do this until you have reached desired thickness.
Now for your chive oil simply add your chives and oil to a blender or use an emulsion blender and puree until smooth. Salt your oil to taste and drizzle some on each bowl of soup.
Add some crisp salty bacon on top and a small squeeze of fresh lemon juice. Another fun topping would be finely chopped caramelized onions! Serve and enjoy!
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