|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasted garlic soup is typically served with cheeses, but this vegan soup skips the cheese and offers extra flavor instead. The recipe combines two favorite ingredients: garlic and lemon. It takes a bit of time to make, owing to the roasted garlic, but it's well worth your effort. Lemon soups have the lightness and brightness that some savory soups miss. This vegan soup recipe joins the savory of garlic with lemon for a fresh-tasting finish.
- 1 large head garlic
- 2 tablespoons olive oil (plus more to drizzle on garlic cloves)
- 2 cups yellow onion (chopped)
- 1 tablespoon parsley (flat leaf, finely chopped)
- 1/2 tablespoon thyme (fresh, finely chopped)
- 15 garlic cloves (peeled)
- 4 cups vegetable stock (low sodium, divided)
- 2 tablespoons lemon juice (fresh)
- 1/2 cup soy milk (preferably a refrigerated variety)
- 3/4 teaspoon salt (plus more to taste)
- black pepper to taste
- Garnish: fresh chopped parsley
- Garnish: lemon zest
Gather the ingredients.
Preheat the oven to 350 F.
Drizzle the garlic head with olive oil, wrap in foil and place in the oven for 1 hour, or until lightly golden and very soft and fragrant. Let garlic cool until it can be handled. Using your fingers, gently squeeze the cloves to release them from their skins into a bowl, and set aside. Discard the skins.
In a medium-sized, heavy-bottom stock pot or saucepan, heat the olive oil over medium-high heat. Add the onions, parsley, and thyme and cook until the onions are just softened - about 3 minutes. Add both the fresh and roasted garlic, and cook, stirring often, until the onions are translucent, about 3 to 4 minutes more. Add the vegetable stock and lemon juice, turn down the heat and let the soup simmer, covered, for 35 to 40 minutes, or until the garlic is very tender.
Working 1 to 2 cups at a time, process the soup in a blender, transferring the soup to another bowl or saucepan. (Note: be careful not to overwhelm the blender; never fill a blender with a hot liquid more than half-way full and make sure the lid is on securely before processing.) Transfer the pureed soup to the saucepan, add the dairy-free soy milk and salt, and return the mixture to a simmer. (Do not bring to a boil.)
Add additional salt and pepper to taste, garnish with fresh parsley and lemon zest, and serve.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- The citrus notes in this light soup make it just as good of a summertime meal as it is a winter warmer-upper.
- Add prepared lentils, chickpeas, or quinoa to the recipe for an added boost of protein.