This is one of my favorite soups for when I just need a LOT of garlic. And, really, when is that not the case?
3-4 heads garlic (yes, HEADS!)
olive oil + a pinch of salt and pepper for roasting the garlic
2 Tbsp soy butter
1/2 cup ginger root
3 Tbsp thyme powder
1 tsp hot smoked paprika (optional)
1 tsp black pepper
2 cups veg broth
1 can full fat coconut milk
greens of choice — I like to use a head of red chard or dandelion greens, and a bunch of parsley
1/4 – 1/2 cup nutritional yeast (optional)
1/4 – 1/2 cup lemon juice
Separate the heads of garlic into individual cloves. Peel half of them and set them aside. With the other half, cut off just the ends but leave them in their wrappers and toss them with a little olive oil, salt, and pepper. Wrap those in aluminum foil, put them on a baking sheet, and roast them at 400F for about 25-30 minutes. Let them cool before proceeding!
Melt soy butter in your soup pot. Add the onion and ginger. You don’t need to chop them too finely, because everything’s going in the blender soon! Add thyme, paprika, and black pepper. Let this cook for a few minutes. While that’s happening, squeeze the roasted garlic out of their little wrappers. Add all the garlic — roasted and unroasted — to the pot. Pour in the veg broth and bring it to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes. Remove from heat and let cool a little before proceding.
Now you want to put the contents of the pot into a blender. If your blender is small, you may need to do this in batches. When everything is smooth and creamy, return it to the pot. Add coconut milk and greens, and let simmer till the greens reach your desired level of tenderness. Add nutritional yeast and lemon juice.
I like to serve this with brown basmati rice, but you can experiment with different grains or just eat it as is!
[image: a pot of creamed garlic soup with red chard]