Flu-Fighting Garlic Soup

A bowl of garlic soup a day keeps the doctors and the vampires away!

Garlic is recognized all over the world for its various medicinal properties that have many health benefits - one being that it may help combat or prevent the common cold or flu, so keep this recipe handy during flu season.

Don’t´ be afraid by the amount of garlic used - as the garlic roasts, the flavor becomes milder and sweeter and when combined with the rest of the ingredients you get a deliciously creamy, rich soup with a subtle garlic flavor. Enjoy!

INGREDIENTS

• 5-7 heads of garlic, roasted
• 4 tbsp. olive oil
• 1 medium onion, diced
• 1-2 medium potatoes, cut in bite size pieces (omit for paleo/keto diet)
• 6 cups chicken broth or vegetable broth if vegan
• 3 cups coconut milk made with the NutraMilk
• 1 tsp thyme (or 2 tsp fresh)
• 1 tsp dried oregano
• 1 tsp dried basil
• salt and pepper to taste

For garnish (optional)

• croutons (omit for keto/paleo diets)
• Chives
• fresh lemon

For Coconut Milk (yields 6 cups)

• 2 cups (160g) of unsweetened dried coconut
• 1 ½ quarts (6 cups) of water

INSTRUCTIONS

• Start by making coconut milk from dehydrated coconut
  • Place the unsweetened dried coconut in the NutraMilk container.
  • Press Butter cycle, set for 1 minute.
  • Press Start.
  • Open the container lid and add 1 cup of water. Replace lid.
  • Press Butter cycle, set for 1 minute.
  • Press Start.
  • Repeat this step for each cup of water, until you have used all 6 cups.
  • Press Mix (do not change the default time)
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be.

• Preheat oven to 350ºf.
• Cut off the tops off of the heads of garlic. Pour ½ tablespoon olive oil over the exposed cloves and sprinkle with salt. Wrap heads of garlic in a piece of aluminum foil and place on a baking sheet roast for 40 – 50 minutes, until browned and soft.

• In a large pot, cook onion in 1 tbsp olive oil for 6-7 minutes.
• Add potatoes and broth to the pot. season with salt & pepper.
• Bring broth and potatoes up to a boil for 8-10 minutes until potatoes are soft.
• Add coconut milk to the pot and heat through.

• Carefully ladle soup mixture into the NutraMilk (this can be done in 2 batches).
• Add garlic to the blender or food processor by squeezing the softened heads until the garlic comes out (it should come out easily).

• Puree the soup mixture until smooth.
• Serve with a drizzle of olive oil and croutons. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Whole 30.