52 Clove Golden Garlic Soup Recipe for Colds and Flu
Equipment
- 1 large pot
- 1 Immersion Blender
- 1 baking dish
Ingredients
- 52 garlic cloves
- 32 oz chicken bone broth
- 1 large yellow onion
- 3-4 potatoes peeled
- 2 tbsp avocado oil olive oil or coconut oil work just as well
- 1/2 tbsp turmeric powder
- 1/2 tbsp dried oregano
- 2 tsp cayenne pepper
- 2 tbsp butter
- 1/4 cup heavy cream coconut milk will work for a dairy free soup
- 1/4 lemon
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- Peel over 50 garlic cloves and chop one large yellow onion.
- In an oven-safe pan, coat the garlic and half of the onion with avocado oil.
- Transfer cloves and onion to the oven and roast until the garlic becomes fork tender and golden brown.
- In a heavy large saucepan or a large pot, bring 32 ounces of chicken or vegetable stock to a boil over medium-high heat.
- Add the diced potatoes and the remaining half of the yellow onion.
- Boil until fork-tender.
- Once the garlic is roasted, add it to the sauce pot with the potatoes and onion.
- Stir in turmeric, oregano, organic butter, cayenne pepper, and a squeeze of lemon juice.
- Season with sea salt and pepper to taste.
- Reduce the heat to medium.
- Add heavy cream or coconut milk.
- Use an immersion blender to puree the soup until creamy and smooth, ensuring there are no lumps.
- Serve hot in a small glass or bowl.
- Garnish with lemon wedges, a slice of crusty bread, or your favorite toppings.
Notes
This recipe is very versatile. If you'd prefer to use less garlic or omit the cayenne pepper, those are valid options. Also, feel free to play around with the seasonings as well!
Tried this recipe?Let us know how it was!