Roasted Garlic Soup
Garlic has been documented througout history for its healing benefits and is used in every cuisine across the globe. Historically, roasted garlic and its raw form date back to 2,600 B.C., and was used to relieve cough, kill parasites, enhance physical strength, prevent against the plague and prevent gangrene.
Roasting garlic gives a meal a rich, unique, robust flavor, yet doesn’t hinder its health benefits.
Adding roasted garlic to a dish can add a significant amount of flavor without adding calories. A single clove of garlic accounts for 4 calories and less than 1 gram each of protein, carbohydrate and fat. While not known to have high amounts of vitamins and minerals there are trace amounts of calcium, magnesium, zinc, and selenium and vitamins C, A and B. Don’t let this detour you. Most of garlic’s health benefits come from its potent anti-cancer compounds, immune-strengthening molecules and heart disease-preventing antioxidants.
- Improve Immune Function
- Reduce Cancer Risk
- Lower Blood Pressure and Risk of Heart Disease
Roasted Garlic Soup
2 tbsp Olive Oil
3 Bulbs Roasted Garlic, approximately 30 cloves
1 Medium White Onion, chopped
1 Shallot, sliced
2 Stalks Celery, chopped
5 cups Chicken Stock
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Dried Marjoram
½ tsp Sea Salt
½ tsp White Pepper
1 ¼ cup Greek Yogurt
½ Lemon, juiced
Preheat oven to 210°C or 410°F. Cut the tops off 3 bulbs of garlic, places them in a small baking pan and drizzle 1 tbsp. olive oil over the cloves. Roast for 30-35 minutes until the garlic is starting to pop out of the bulbs. Set aside to cool.
In a large stock pot over medium to medium low heat slowly sauté the onions and celery until soft. Add the chicken stock, thyme, oregano, marjoram, salt, and pepper. Pealing the roasted garlic from the bulb, add the cloves to the liquid and bring to a simmer.
Remove from heat. Add the yogurt and squeezed lemon. Using an immersion blender puree the soup until smooth. Serve with fresh herbs.