40 Cloves of Garlic Soup
FOOD AS MEDICINE
No, that is NOT a typo and yes, this soup really does include 40 cloves of garlic in the recipe! Garlic has some pretty incredible immune-supporting properties–just look at our Master Tonic recipe which is a staple during cold and flu season! Many of garlic’s immune-boosting properties come from its sulfur-containing compounds which also give it its distinct aroma, especially one called allicin. These compounds are anti-bacterial, anti-viral, anti-fungal and can protect against parasitic infections. They enhance the immune system and provide anti-tumorigenic and antioxidant activity, guarding our cells from damage. Smashing the garlic prior to use actually increases the desired volatile compounds as they interact with the air! This soup has a velvety texture and its flavor is totally craveable and worth every moment of the garlic breath! Make this at the first sign of cold or flu or just to keep your immune system rocking throughout the season!
1 Tbsp ghee (or avocado oil)
1/2 yellow onion, diced
1 head cauliflower, cut into 1-inch pieces
40 cloves garlic, peeled and crushed
1 Tbsp fresh thyme leaves
1 tsp sea salt
6 cups chicken bone broth like Bonafide Provisions (use code ALIMILLERRD for savings!)
Juice and zest of 1 lemon
Toasted pine nuts
Extra virgin olive oil
Roasted cauliflower pieces, if desired
Heat the ghee in a large stockpot and add the onion. Stir to coat with the fat and sautee, stirring occasionally, until visible browning begins, about 3-5 minutes. Add in the cauliflower pieces and stir to distribute evenly. Cook, stirring, about 5-7 minutes until cauliflower begins to brown. Add in the garlic cloves, thyme and sea salt and cook an additional 3-5 minutes until cloves begin to soften. Add the bone broth and bring to a boil, then reduce to a simmer and cook 25-30 minutes, until all vegetables are tender. Add in the lemon juice and zest. Remove from heat and transfer the mixture to a blender, working in batches if needed. Blend to a creamy consistency. Pour into bowls and serve with additional lemon zest, toasted pine nuts, roasted cauliflower and a drizzle of good quality olive oil.
Makes 6 servings
Nutrition per serving: 142 Calories, 3g Fat, 12g Carbs, 11g Protein
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