About This Recipe
Here’s a warm, soothing, and easy garlic soup recipe to make on weeknights or to fight off cold and flu. It’s garlicky, yes, but in a way that highlights the sweetness of the allium. A little bit of love from the good fats helps release garlic’s complex aromatic compounds. Playing strong supporting characters are onion, which is sautéed golden and nutty, tropical coconut milk.
Throughout history, different cultures have recognized the myriad health-promoting and disease-preventing effects of garlic. The herb-spice has strong antioxidant, anti-inflammatory, and lipid-lowering properties, and it can help improve cardiovascular and metabolic disorders, blood pressure, and diabetes.
- 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
Step 1In 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 2Add 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 3Gently 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 4Serve 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.