To Cure What Ails” Roasted Garlic Soup
Garlic Nutritional Highlights
Garlic has many nutritional qualities. It is an excellent source of vitamin B6 (pyridoxine). It’s also a very good source of manganese, selenium and vitamin C, as well as other minerals, including phosphorous, calcium, potassium, iron and copper.
Garlic soup is an excellent way to enjoy the nutritional benefits of garlic. (Recipe below)
The Secret to Garlic Nutrition…
The secret to this garlic soup is the quality local ingredients, high-gelatin chicen broth and the deeply roasted garlic. To benefit from garlic’s cold and flu fighting properties, try to use fresh, locally-grown garlic. To add more nutritional benefits, consider adding one to two cloves of very finely chopped fresh raw garlic just before serving.
4 cups (950 millilitres) onions, chopped
2 tablespoons (30 millilitres) olive oil
¼ cup (60 millilitres) high-vitamin, grass-fed butter (or the best better you can get your hands on)
2 cups (475 millilitres) carrots, chopped
2 cups (475 millilitres) celery, chopped
6 cups (1400 millilitres) high-gelatin bone broth (chicken bones from healthy birds that have been slowly cooked for 12 to 24 hours to release the most minerals and gelatin and produce the most flavour)
2 cups (475 millilitres) roasted garlic, packed*
2 cups (475 millilitres) water
1½ teaspoons (7 millilitres) sea salt
½ teaspoon (2 millilitres) freshly ground black pepper 1 tablespoon (15 millilitres) rice vinegar
10 sprigs of fresh thyme, picked and chopped
Cooking Instructions to Maximize Garlic Nutrition
Using a large soup pot with a thick bottom, sauté onions in butter and oil on medium heat until caramelized, about 20 minutes. Add carrot and celery and cook an additional 15 minutes, stirring often. Add roasted garlic, stock and water and bring to boil. Reduce to simmer and cook until vegetables are soft. Using hand-held blender, purée soup until thick and creamy. Add salt, pepper, rice vinegar and fresh thyme. Cook for a few more minutes and purée some more. Add more stock or water to reach desired consistency and season to taste with additional salt, pepper and vinegar.
*Toss peeled garlic generously in olive oil and roast in oven, uncovered on parchment paper, at 350ºF (175ºC) for approximately 45 minutes, or until golden.
Learn basic garlic nutrition and more ways of preparing garlic the gourmet way. Check out the 8th Annual Toronto Garlic Festival on Sunday, September 16, 2018, 9am to 5pm at Artscape Wychwood Barns – 601 Christie Street at St Clair Ave West, Toronto. Admission is only $5!