Garlic Soup

Recipe PREP 10 min COOK 20 min

Garlic Soup

PREP 10 min COOK 20 min

Description

This warm, soothing garlic soup is perfect for weeknights or to fight off a cold. The garlic’s natural sweetness is enhanced by healthy fats, bringing out its aromatic compounds. With sautéed onions and creamy coconut milk, this soup offers antioxidant, anti-inflammatory, and heart-healthy benefits.

Ingredients

2 Servings

1 Tbsp (8 ml) ghee
1 (45 g) onion, chopped
2 (50 g) bulbs of garlic, peeled and finely chopped
2 cups (400 ml) vegetable stock
1 cup (200 ml) coconut milk
½ tsp freshly ground black pepper
1 tsp salt
1 Tbsp (15 g) finely chopped cilantro
1 (12 g) lemon or lime, cut into wedges

Directions

Step 1

In a medium, heavy bottom stock pot, heat 1 Tbsp ghee and sauté the onions over medium heat for about 5 to 6 minutes, while stirring occasionally. You want the onions to be golden, not brown. Add the garlic and sauté while stirring continuously until golden.
Step 2

Add the vegetable stock, stir well, and simmer over low heat for 8 to 10 minutes to allow for the flavors from the garlic and onion to infuse the stock.
Step 3

Gently stir in the coconut milk, then add the pepper and salt. Continue to simmer for a minute without ever bringing the coconut milk to a boil. Adjust the seasoning if needed, and turn off the heat.
Step 4

Serve warm, garnished with freshly chopped cilantro, a wedge of lemon and a slice of sourdough or rye bread on the side.

Substitutions: For a vegan version, sauté the onion and garlic in coconut oil instead.

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About the author

Gita Ramesh

Gita Ramesh is India’s leading Ayurveda practitioner and managing director of Kairali Ayurvedic Group. She oversees its retreats and treatment centres. She is the author of bestselling books on Ayurveda cookery.

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