30 Clove Garlic Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

4 heads garlic (tops sliced off)

1 yellow onion (medium, diced)

4 Yukon gold potatoes (large, peeled and chopped)

1 carrot (medium, chopped)

½ tsp dried thyme

½ tsp dried rosemary

5 cups vegetable stock

1 cup cashews (or sunflower seeds)

Salt and cracked black pepper

Fresh chives (chopped)

Croutons

Vegan parmesan (grated or crumbled)

Directions

Preheat the oven to 400F and line a baking sheet with parchment.

Slice the tops off the garlic bulbs, so the cloves are showing. Drizzle the tops with a bit of olive oil. Wrap in foil, and roast for 40 minutes, until the cloves have softened.Â

In a pot over medium heat, add the chopped yellow onion, potatoes and carrots. Saute until fragrant, approximately 5 minutes. Add the thyme and rosemary and toss until the vegetables are covered in the spices.Â

Add the vegetable stock, cashews and sunflower seeds. Bring to a boil, then simmer, covered for 35 minutes, until the potatoes are cooked and can be pierced with a fork.Â

Remove the garlic from the oven, and when safe to handle, squeeze into the pot of soup.

Now, in batches, you can either transfer this to a blender, or use an immersion blender to combine until a smooth soup is formed. Enjoy with chives, salt and black pepper, croutons and vegan parmesan as desired.Â

Nutrition

• Calories: 255.5 kcal
• Total Fat: 9.7 g
• Saturated Fat: 1.7 g
• Unsaturated Fat: 6.9 g
• Sodium: 803.7 mg
• Total Carbohydrate: 37.7 g
• Dietary Fiber: 4.2 g
• Total Sugars: 5.3 g
• Protein: 7.7 g