bits and pieces

Monday, September 29, 2014

1 Bowl, 13 Cloves - Raw and Roasted Garlic Cold and Flu-Time Soup

Creameh, creameh garlic soup. A taste of nature, and good for the ol'
immune system. Drizzled lightly with balsamic reduction and sriarcha.
Because, well, sriracha. 
Fall has fallen...? and with it I seem to have acquired a cold. More accurately, My sister acquired a cold, who passed it on to me, who passed it on to Taylor.., who I think has passed it back to me. Is it possible to have the same cold twice in two weeks? Ugh.



One of my favourite 'feel better' foods is soup. I could eat soup every day. Especially when I'm sick.

And despite a love of soup, I can't get behind gazpachos and chilled soups. So my past 4 months have been soup-less. But now that it's officially autumn? Now that I have a cold? It's soup time.

Sweet potato curry, potato-fennel-leek, carrot ginger glory, and french onion.... But before the heavy potages de l'hiver - try this one. It's a great transition of flavours from summer to winter. It's rich and creamy but quite light, and best of all it's a one pot meal and is ready in 20ish minutes.

Now you've heard it all before, but get ready to hear it once more: garlic is good for you! It is full of anti-oxidants and also full of delicious flavour. There are a bajillion 349 CLOVE GARLIC SOUP recipes floating around out there, but this one is mine.

NB: unlike most of my recipes this is a recipe for one. To make a multi-person meal, simply double the ingredients!

ingredients:
3 cloves of garlic, raw, whole, and ready. Oh yeah, peel these. 
1 head of roasted garlic
3 tbsp olive oil (I used the olive oil left over from roasting my garlic - WIN)
1 smallish onion, diced
1/2 tsp of fennel seeds
2 cups of vegetable stock
1 bay leaf
1/3 cup of cream
salt and pepper to taste

other things you will need:
a pot to cook your soup in
an immersion blender/blender to blend
a knife and cutting board
a wooden spoon for stirring


  1. If necessary, roast your garlic
  2. Add olive oil to your sauce pan and heat over medium until shiny and nice. Add your onion and your raw (whole) garlic cloves and saute a few minutes until the onions have softened and are starting to get a little translucent. 
  3. Add your vegetable stock and your bay leaf and simmer on medium/medium-low for 15 minutes. 
  4. Add your roasted garlic and fennel seeds and simmer for an additional 5 minutes. 
  5. Add your cream and a big pinch of black pepper and salt to taste (remember - veggie stock can be salty!). 
  6. Remove your bay leaf, and blend your soup until it's light and frothy. 
  7. Serve and eat with bread, butter, and a drizzle of balsamic reduction. 



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