





Keep Vampires at Bay: 50 Clove Roasted Garlic Soup
Ingredients
- 25 garlic cloves (unpeeled)
- 1 Tbsp. cold-pressed rapeseed oil
- Sea salt to taste
- 2 Tbsp. Vitalite or other dairy free butter
- 1/2 Tsp. cayenne powder
- 1 large piece of fresh ginger, peeled and finely chopped
- 2 large onions, peeled and sliced
- Bunch of fresh thyme, tied together with string
- 25 garlic cloves, peeled
- 400g can of coconut milk
- 700ml Vegetable bouillon
- 4 lemon wedges
Instructions
- Preheat oven to 200oC/180oC fan/Gas 5
- Place 25 garlic cloves in small baking dish (I used a glass one)
- Add 1Tbsp. of rapeseed oil, sprinkle with sea salt and toss to coat
- Cover baking dish tightly with foil and bake for about 45 minutes until garlic is golden brown and tender
- Allow to cool then squeeze garlic between fingertips to release cloves from their papery skins
- Transfer cloves to a small bowl
- Melt the vitalite in heavy large saucepan over medium-high heat
- Add onions, thyme, ginger and cayenne powder and cook for 5 minutes or until the onions are translucent
- Add roasted garlic and the 25 raw garlic cloves and cook for a further 3 minutes
- Add vegetable bouillon, cover and simmer for 20 minutes until garlic is very tender
- Puree the soup in a hand-held blender until smooth
- Add the coconut milk and bring to a simmer
- Check seasoning
- Squeeze over a wedge of lemon into each bowl
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http://www.thisisnotadiet.uk/2017/10/31/recipe-keep-vampires-at-bay-50-clove-roasted-garlic-soup/





