|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.
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!
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
- If necessary, roast your garlic.
- 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.
- Add your vegetable stock and your bay leaf and simmer on medium/medium-low for 15 minutes.
- Add your roasted garlic and fennel seeds and simmer for an additional 5 minutes.
- Add your cream and a big pinch of black pepper and salt to taste (remember - veggie stock can be salty!).
- Remove your bay leaf, and blend your soup until it's light and frothy.
- Serve and eat with bread, butter, and a drizzle of balsamic reduction.