The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

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!


  • 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


  • 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.