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30 Clove Garlic Soup Recipe

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4.3 from 2 reviews

A creamy, comforting 30 Clove Garlic Soup featuring roasted garlic, sautéed vegetables, and a blend of cashews for richness. This vegan and flavorful soup is perfect for cozy evenings and is garnished with fresh chives, croutons, and vegan parmesan for an extra touch of indulgence.

Ingredients

Roasted Garlic

  • 4 heads garlic (tops sliced off)
  • Olive oil for drizzling

Vegetables

  • 1 yellow onion (medium, diced)
  • 4 Yukon gold potatoes (large, peeled and chopped)
  • 1 carrot (medium, chopped)

Herbs & Stock

  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • 5 cups vegetable stock

Thickening & Garnishes

  • 1 cup cashews (or sunflower seeds)
  • Salt and cracked black pepper, to taste
  • Fresh chives (chopped, for garnish)
  • Croutons (for serving)
  • Vegan parmesan (grated or crumbled, for serving)

Instructions

  1. Preheat and prepare garlic: Preheat the oven to 400°F and line a baking sheet with parchment paper to ensure easy cleanup and to prevent sticking.
  2. Roast the garlic: Slice the tops off the garlic bulbs so that the individual cloves are exposed. Drizzle a little olive oil over the cut tops, then wrap the bulbs tightly in foil. Roast in the preheated oven for 40 minutes until the cloves are soft and golden.
  3. Sauté the vegetables: While the garlic is roasting, heat a pot over medium heat. Add the diced yellow onion, chopped potatoes, and chopped carrot. Sauté the vegetables for about 5 minutes until fragrant and slightly softened.
  4. Add herbs: Sprinkle the dried thyme and rosemary over the sautéed vegetables, stirring to coat them evenly in the spices and release their aromas.
  5. Add stock and nuts/seeds: Pour in the vegetable stock along with the cashews or sunflower seeds. Raise the heat to bring the mixture to a boil, then reduce the heat, cover, and simmer gently for 35 minutes until the potatoes are fully cooked and tender enough to pierce easily with a fork.
  6. Incorporate roasted garlic: Remove the roasted garlic from the oven and carefully squeeze the softened garlic cloves out of their skins directly into the soup pot, adding rich roasted flavor.
  7. Blend the soup: Using either an immersion blender in the pot or transferring the soup in batches to a blender, puree the mixture until it achieves a smooth, creamy consistency.
  8. Serve and garnish: Taste and adjust seasoning with salt and cracked black pepper. Ladle the soup into bowls and garnish with freshly chopped chives, crunchy croutons, and a sprinkle of vegan parmesan for added texture and flavor.

Notes

  • You can substitute cashews with sunflower seeds for a nut-free alternative.
  • If you prefer a chunkier soup, pulse less when blending.
  • Serve with crusty bread for a complete meal.
  • Leftover soup keeps well refrigerated for up to 3 days.
  • For a thinner soup, add additional vegetable stock or water when blending.

Find it online: https://bitezly.com/30-clove-garlic-soup-recipe/