Vegan Roasted Garlic and Lemon Soup

Lemon soup
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Ratings (6)
  • Total: 2 hrs
  • Prep: 30 mins
  • Cook: 90 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
242 Calories
8g Fat
36g Carbs
11g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 242
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 939mg 41%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 13%
Protein 11g
Calcium 201mg 15%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. 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.

  2. 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 both 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.

  3. 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.)

  4. Add additional salt and pepper to taste, garnish with fresh parsley and lemon zest, and serve.

Tips

  • 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.