Vampire Killer Soup (Vegan)

vampires hate garlic

I call this Vampire Killer Soup because it contains 40 cloves of garlic.  Garlic soup has many healing properties and is a wonderful substitute for Chicken Soup if you come down with a cold or the flu.  It provides wonderful immune support during the fall and winter months  and tastes delicious.  Many other versions of garlic soup contain milk, butter and cheese. Since dairy is a mucus forming food, this is not the best option for you when trying to recover from a cold.  Even though there are 40 cloves of garlic, the garlic taste is not over bearing.  The soup is a light puree and is very satisfying when you are feeling under the weather.

For more benefits of garlic click here

Vampire Killer Soup Recipe

INGREDIENTS:

  • 25 garlic cloves, unpeeled + 15 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 1 medium onion
  • 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme)
  • 3 cups low sodium vegetable broth
  • 1/2 cup coconut milk
  • salt and freshly ground pepper
  •  lemon wedges

DIRECTIONS:

  1. Preheat oven to 350 degrees. Cut the top(s) off of your head(s) of garlic and separate out 25 cloves, making sure each clove has an end chopped off
  2. Place the 25 cloves in a small glass baking dish, pour the 2 tablespoons of olive oil over the top, and sprinkle with a little salt and pepper. Toss to coat. Cover the baking dish with foil and bake for about 45 minutes, until cloves are light golden brown and very tender. Remove from oven and cool.
  3. While letting the roasted garlic cool, press the peeled garlic with a garlic press and set aside.
  4. Squeeze the roasted garlic between your fingertips to release the garlic and discard the peel. Set roasted garlic aside.
  5. In a large saucepan, melt the butter over medium heat. Add the onions and thyme; cook until onions are soft and translucent, about 5 minutes. Add both the roasted garlic and the 15 peeled/pressed raw garlic cloves and cook, stirring, for about 3 minutes.
  6. Add vegetable stock and, continuing over medium heat, bring the soup just to a boil. Reduce heat and simmer, covered, for about 20 minutes, or until garlic is very tender. Remove from heat and cool slightly.
  7. Using an immersion blender or working in batches with a blender, puree soup until smooth.
  8. Return soup to pan and stir in coconut milk. Season with salt and pepper, to taste.
  9. Squeeze one lemon wedge over each bowl. Serve.

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