|Nutritional Guidelines (per serving)|
Roasted garlic soup is typically served with cheeses, but this vegan soup skips the cheese and offers extra flavor instead. The recipe combines two of my 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.
Ingredient Substitutions and Cooking Tips
Given the lemon addition, this soup is as good for summer meals as it is in the winter. For a boost of nutrition add prepared lentils, quinoa or chickpeas to the recipe.
- 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 parlsey
- Garnish: lemon zest
Preheat the oven to 350F. 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 pock 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 the fresh and roasted garlic, and cook, stirring often, until the onions are translucent, about 3-4 minutes more. Add the vegetable stock and lemon juice, turn down the heat and let the soup simmer, covered, for 35-40 minutes, or until the garlic is very tender.
Working 1-2 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 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.