Category: soup

Navy Bean Summer 🌼 Soup

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I eat this soup hot, warm or cold. I add my greens at the end of the cooking time. My new plant based soup is my 🌼 Summer Bean Soup 🌼 .

Bean Soup Provides A Variety Of Healthy Benefits

Beans themselves are a great source of protein, fiber, vitamins, and minerals. Some studies suggest that consuming beans can help lower cholesterol and reduce the risk of heart disease, as well as regulate blood sugar levels. Additionally, soups are often hydrating. Finally, bean soups can be very satisfying, due to the protein and fiber, and are often low in calories, making them a great option for those watching their weight.

Navy Bean Summer Soup 🌼 Recipe

  • Servings: 8-10
  • Difficulty: easy
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INGREDIENTS
1 pound dried navy beans
1 tablespoon olive oil
1 large onion, peeled and chopped * or 2 medium onions
3 carrots, scrubbed and sliced into rounds
4 celery stalks, sliced
1 red bell pepper, seeded and chopped
1 tablespoon fresh thyme leaves
2 tsp. fresh ground cumin
1/2 teaspoon crushed red pepper
2 bay leaves
10 cups vegetable broth
¼ cup chopped Italian parsley * herb mix may include cilantro and/or dill
6 cloves of minced garlic. (Set aside for a minimum of 7 minutes before adding to soup.)
Optional: Up to 1 cup chopped spinach (frozen or fresh)
Optional: 1 tbsp. Tomato paste or 1 large chopped tomato
Salt and pepper to taste
INSTRUCTIONS
The Night Before: Place the dried beans in a large bowl and cover with water up to 3 inches above the beans. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
* 1 * Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, and red bell pepper. Sauté for 3-5 minutes to soften. ( you may add any other greens here like green beans, asparagus or a green jalapeño chili pepper * to taste)
* 2 * Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and (homemade)vegetable broth. Stir in ¼ teaspoon ground black pepper.
* 3 * Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top. I leave the soup until it tastes to your liking: usually a couple of hours ~for me. I start making the soup early. Ready for a late lunch or dinner.
* 4 * Once the beans are soft and silky, remove the bay leaves. Taste, then add salt and perhaps more pepper as needed. Stir in minced garlic and spinach. Heat for another 2-5 minutes to blend the flavors.
TIPS: Thaw out frozen spinach in the microwave as the soup is cooking to save time.
Garnish your soup with fresh green herbs. Garnishes makes the soup looks more appetizing to your guests (and to you). If the soup is too spicy, grate a lemon, squeeze out the juice of the lemon into your soup and toss in the used lemon. OR, add a sprinkle of cinnamon, a teaspoon of honey to tone down the spice.

PICTURES: (1) Bean soup + baby spinach leaves + rosemary sprig garnish (2)Bean soup with spinach + 1 tbsp. of tomato paste. (3)Buy organic dry beans that are no GMO and Gluten free.

I added more cooked beans after I made the soup. I had 4 carrots in my pantry. Not 3 carrots as the recipe dictates. They all went in. You can improvise this recipe to empty out your fridge. Soups are flexible that way.

When I have bought too many fresh vegetables it is time to make soup. I store my soup in large mason jars in the fridge or freezer. Mostly I give them to my neighbors. Driving to the lake tomorrow with my jar of soup! Right now, I have 1/2 jar of turkey chili in the fridge and a jar of home made tomato sauce. The chili is also going with me. If I were staying longer, the sauce would go too.

Provençal Summer Vegetable Soup

Add chopped zucchini, small pasta shells, chopped basal leaves, green beans and a large chopped tomato to make this summer soup creation. My family loves this version. (Also, you can use ‘white’ cannellini beans instead of navy beans).

Garlic must be added at the end of the soup to save its nutrients. If you add it early the flavour is still there but the nutrients are destroyed. A very thoughtful and knowledgeable garlic farmer brought this to my attention. Waiting 7 minutes before adding chopped garlic allows the sulphur compounds to oxidize, this is when Allicin is being formed again as garlic returns to its original fresh state. Soak the dry, navy beans for  a minimum of 3 hours. Change the water frequently ~ discards the carbohydrates in the ‘soaking’ water. Carbs make your beans become the “magical fruit“. 🎶♪♫

SPINACH

Some mornings I have Eggs Florentine. I add greens wherever I can. Adding spinach to this soup makes it super healthy.

Spinach is a highly nutritious leafy green vegetable that has many health benefits. It is rich in vitamins A, C, and K, as well as folate and iron. Spinach is also low in calories and contains antioxidants that help protect the body from damage caused by harmful molecules known as free radicals.

I no longer use canned beans as shown in this video (below). I have spent many years doing -just that. I have changed to a better plant based diet. I thought adding spinach was my own idea. Not so. (see video). I now add salt near the end of the recipe. Too early in your soup and it draws out the minerals, flavour and nutrients from all the vegetables in the pot. Always add salt at the end to get the best flavour from your veggies. I enjoy looking for improvements, changes and variations to my recipes. And, I still go to cooking classes to get new ideas!

Good Luck Soup 🍀

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SHAMROCKS 🍀, leprechauns and green hats, shirts and green beer. On March 17th. the Irish and as it seems the rest of English speaking world celebrate St. Patrick’s life with green beer, bacon and cabbage. St Patrick (c. 385 – c. 461), the foremost patron saint of Ireland.

March is the month of good luck and good wishes.

My cauldron may not be filled with gold. It is filled with GOOD LUCK SOUP🍀! Here’s hoping!

Good Luck Soup is traditionally served on New Year’s day. This soup is enjoyed during St Patrick’s day celebrations.

Collard greens represents financially prosperity. Black-eyed peas is the symbol of prosperity brought to us from the shores of Africa to their U.S. counterparts.

Good Luck Soup

  • Servings: 4-5
  • Difficulty: easy
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INGREDIENTS
•  Chop the collards first.1-2 bunches of collard greens ( You decide how much you want – more is good)
•   1 large onion (or 2 medium onions).
•   5 cloves of garlic
•   3 tablespoons of olive oil
•   1 tsp. chili powder
•   1 tbsp. smoked paprika (heaping)
•   2 tsp cumin seeds (smash, do not grind)
•   1 tbsp. cinnamon (heaping)
•   10-15 green or white cardamon pods*
•   2-3 14-16 fl oz drained cans black eyed peas [baby Lima beans, navy beans, cannellini beans, chick peas ]Mix ‘n Match
•   1 can crushed tomatoes with 2 (tomato) cans of water
•   3 tsp pink Himalayan salt
•   A handful of chopped cilantro (or parsley) about 1/2 cup
(add 2 diced carrots for color plus one chopped turnip or yellow carrot).

DIRECTIONS
•   Rinse and chop collards (Rip or cut out the hard center stem). Assemble and mix your dry spices in one bowl
•   Add oil to your dutch oven (or heavy pot). Add chopped onions, heat until translucent. Add spices and mix quickly.
•   Add chopped garlic and blend together. [ Add more oil if ingredients start to dry up ].
•   Add 2 cans of drained black-eyed peas (or mixed beans) Optional: Add a third can for extra luck!
•   Add chopped collards [collards are different sizes. Make sure your ratio is good. About 50:50; collards:beans]
•   Add chopped carrots+ turnip and 1 can of tomatoes + 2 cans of water. (more water if soup looks more like a stew)
•   Bring to a boil, then simmer for 15 minutes.
•   Add pink salt and chopped cilantro in the last 5 minutes of cooking.
•   Optional: Add about 1 tsp. of thyme, rosemary and/or 1/4 tsp hot pepper flakes.

We need as much luck and joy as we can get. Good Luck Soup can by eaten all year round not just on January 1st. or St. Patrick’s Day. If you have a smidgen of faith or a lot of faith enjoy this “lucky” soup all year around, and may your wishes and good fortune follow you!

GOOD LUCK! 🍀

Gourmet Soup-In-A-Jar

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Inspiration

I wanted a healthy home made soup for busy, lazy, opportunistic people who live for nutritional food. The Soup-In-A-Jar! was my answer. No more chopping vegetables and preparing all the ingredients for a great soup. No refrigeration needed. Pantry shelves of great gourmet soups includes sun dried tomatoes, Le Puy lentils and an array of great spices to warm your tummy!

Here are some of my favorite jar soups, I would like to share the recipes with you, along with a dozen mason jars.

🧄 My garlic soup was inspired by a successful garlic farmer–> 30 Garlic Clove Soup. I needed fresh grilled garlic for this masterpiece. How do I put this magic in a jar? Dry, dehydrated garlic was the answer. Slightly roast the garlic before dehydration is the key to Flavortown? Yes!!!

Jarred soup turned out to be delicious! Make at least one of my gourmet soup-in-a-jar!

My Favourites: SOUP-IN-A-JAR RECIPES

COCONUT CURRY DETOX SOUP

  • Servings: 6-10
  • Difficulty: easy
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INGREDIENTS
2/3 cup orange lentils
2/3 cup red or French green (Puy) lentils
1 tablespoon turmeric
1 teaspoon smoked paprika (or plain paprika)
½ teaspoon cinnamon
1 tablespoon dried onions -minced
1 teaspoon dried garlic granules
½ teaspoon red pepper flakes (1 tsp. – for a hot version)
½ teaspoon cumin seeds
½ teaspoon ground coriander
½ teaspoon fresh grated ginger (1 tsp. powdered ginger)
½ teaspoon black pepper
½ tsp grated nutmeg
6 cups low-sodium vegetable broth
1 small dried chile pepper
A dash of salt -added at the end of cooking
I tablespoon dried tomatoes (optional)
(have coconut milk and vegetable stock ready for the cooking process)
OPTIONAL: 1/2 cup black forbidden rice -adds a flare of colour to your layers. One dried hot pepper on top.
DIRECTIONS.
Add vegetable stock to a sauce pan, plus all remaining ingredients and one 14-ounce can of coconut milk. Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about 20 minutes. Remove and discard the chile pepper before serving. GARNISH: Cilantro or Fresh Mint. Season to taste. (This is the time to add salt). If you do not have coconut mil use ¼ cup Coconut (shredded). NOTE: You may add 1/4 cup of coconut powder to the jar instead of canned coconut milk in the cooking process

I ran out of wild rice that day and used brown rice instead of forbidden black rice. There is a difference. (Later I replaced it with black rice). Plastic bags kept the rice and spices from falling all over the different layers. Powdered spices go into the pot not on the sides of the jar. I like to purée half of the soup for a nice texture. This particular load of gold that looks like a striped Bengal tiger has dried tomatoes added ( used my air fryer).
Many people call this soup ~ VEGAN DETOX SOUP for the obvious, healthy reasons.
Le Puy lentils grown in volcanic soil in Le Puy, France, add a special flavour. Don’t miss out on it.
TIP: If you don’t want to use canned coconut milk, you can now buy coconut powder. Same exquisite flavour!

5 bean soup-in-a-jar

  • Servings: 10-12
  • Difficulty: easy
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INGREDIENTS
1 quart (32 ounce) jar with lid
Printable label/gift tag (scroll down for the free printable!)
1 cup dried kidney beans
1 cup dried white beans
1 cup dried black beans
1 cup dried pinto beans
1 cup dried split peas
1 teaspoon dried onion powder
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dry mustard
1-2 teaspoons thyme
2 teaspoons Sea salt
1 bay leaf
1 CAN (14OZ) diced tomatoes (when ready to cook the soup)
ASSEMBLY
Layer 1/2 to ¾ cup pinto beans in jars; shake gently to level beans. Repeat with ¾ cup of peas, northern beans, black beans and red beans. Set jars aside. (You may need 2-3 jars.- depends on the size)
Combine pepper, paprika, dry mustard, dried onion powder, salt, garlic powder, oregano, rosemary and basil in a small bowl.
Place 3 T of spice mix in a snack-size ziploc bag. Add 2 bay leaves and 1 bouillon cube. Gently shake contents to one side of bag and close. Fold bag around spices and place in top of each jar.
Place lids on jars, sealing tightly. Tie with ribbon and attach printable gift tag with instructions..
DIRECTIONS
Remove spice packet
rinse bean and place in a pot with water 1 inch above the beans
Bring to a boil and boil for one minute
Remove from heat and soak the beans for one hour
Drain and rinse beans then add beans to the pot with spices, diced tomatoes and 6 cups of water
Bring to a boil then reduce heat this is when you add salt) and simmer until beans are tender (1 1/2 to 2 hours) and soup is thick
Refrigerator leftovers up to 5 days

Print LABELS “5 Bean Vegetarian Soup” (include instructions)This is a great gift for college students, family visits and the holiday season.

Download label -instructions HERE when gift giving!

Italian Barley Soup

This is for my Italian friends and barley soup lovers! ❤️

  • Servings: 8-12
  • Difficulty: easy
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INGREDIENTS
1 cup pearled barley
1/2 cup sun-dried tomatoes (dehydrated, not packed in oil)
1 tablespoon dried chopped onions
1 tablespoon dried minced garlic
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 veggie bouillon cube
DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (omit the bouillon if using stock) and one 14-ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. Serve topped with grated Parmesan. Season to taste.

<–Left Italian Barley Soup with sun dried tomatoes

BONUS: Split Pea Soup-In-A-Jar ~ Fast and Easy!

I grew up on split pea soup. Buying a huge bag of dry split peas can be daunting and dismal, staying on my shelf in the pantry a bit too long. A simply mason jar filled with measured dry split peas with spices already added is eye appealing! Life is now easier! That’s how it’s done!!!

Recipe

SPLIT PEA soup-in-a-jar!

  • Servings: 10-12
  • Difficulty: easy
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INGREDIENTS
2 cups split green peas
1/2 teaspoon celery seed
1 tablespoon dried chopped onions or onion powder
1 tablespoon dried minced garlic
1-2 tsp. thyme
1-2 bay leaf
1 chicken bouillon cube( unless you use stock instead of water – use Knorr)
DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (or stock) to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about 30 minutes. Remove and discard the bay leaf. Stir in one cup of chopped ham (optional) before serving. Season to taste.

Garnish: Fresh mint. chives, fresh peas, an asparagus stalk is a good addition. While cooking, pop in fresh or frozen broccoli. It pairs well with pea soup. A dollop of yogurt is refreshing and eye appealing.

Burn Belly Fat

Top seven foods to remove belly fat. #1 is BEANS. Try our 5 BEAN SOUP IN-A-JAR. More belly fat burning vegetables: click this link –> Burn belly fat. Dehydrated fruits like blueberries and apricots is another healthy soup. Make fruit soup. –> Finland’s blueberry soup. (This recipe -No need to add sugar. Mom never did.) Finland’s blueberry soup retails $30-40 online (for a 220 gm. pouch). Make your own! (use wild blueberries ONLY not canned). I grew up eating this soup. Hot or cold! Yum!

A WARM HUG

Layer all ingredients in a clean, glass (pint size) jar in a colorful order. Bay leaf or whole peppers on the top layer. Tightly close the lid, add a tag, and place on the shelf for up to 12 months.. Friends, college students and just about everyone will be beaming when you gift your dry soup to them. Hot soup on a cold, winter day is like a warm hug!

How To Dehydrate Vegetables

– An Addition To Your Dried Soup-in-a-jar Recipes

Dried veggies is a brilliant addition to your soup. See Link–> Best Veggies To Dehydrate Fresh herbs can easily be dried. Some vegetables, including eggplant, squash, and green beans, should be blanched before drying.
–> Dehydrate carrots : Preheat your oven to 170 degrees F, or the lowest temperature setting. On your baking sheets, lined with parchment paper, arrange your prepared produce. Separate the items so they don’t touch. Then, transfer the baking sheets to the oven to let the produce dry, flipping the pieces occasionally throughout the process. Check periodically for doneness. Most dried veggies required soaking the veggies for 15 minutes in hot water before adding to the soup. (You can add this ‘soaking’ water fight in your soup).

Dehydrated Vegetables ~Healthy Additions

EXPERIMENT

IF YOU WANT A TEX-MEX SOUP (add to the 5 bean soup) Add 1–> 4 ounce can Green chilli. 1/2 tsp. cumin and 1 1/2 tsp. chilli powder, a dash of hot chilli flakes. If you have fresh bell pepper around add that to the cooking of the beans. For the pea soup I always add thyme – ( my own recipe ) when I made fresh soup. No difference with jarred soup.

There is even a 15 bean soup. The possibilities are endless.

With higher food prices, we need to support sustainable gastronomy. The MICHELIN “Green”star is a welcomed new addition. This green “star” is awarded to restaurants that support sustainable gastronomy .“ Sustainable gastronomy means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually onto our plates.”. “It is about choosing food that is both healthy to the environment and our bodies, a crucial aspect of sustainable gastronomy,” says Dr. Adenike Akinsemolu.

Mushroom Soup – Boosts Immune System

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This mushroom soup is my very favorite soup! If you want a healthy life, mushrooms will elevate you! Skip the supplement aisle and pick up some mushrooms. An all-natural multivitamin and an antioxidant to fight viruses and a plethora of other age related ailments makes mushrooms a super food. A good reason to add mushrooms to your daily diet. The earthy, beef flavour of mushrooms is a favorite for vegans and an addition to Keto diets. Why is this mushroom soup so splendid? The answer is the porcini mushroom.
Porcini mushrooms are tops in — F-L-A-V-O-R 🌶️ T-O-W-N .

Lady Kathy


Lady Kathy spent summers in Italy eating fresh fish & olives. She helped pick the large porcini mushrooms in the Italian alps for various dishes. Reminiscent of her childhood, Lady Kathy’s Porcini/ Mushroom Soup is a little bit of Heaven on earth!

LADY KATHY'S Mushroom Soup

  • Servings: 5-6
  • Difficulty: medium
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INGREDIENTS
DEHYDRATED Porcini mushrooms: 10 pieces (a handful) of dried porcini mushroom

FOR THE SOUP:
500 gm ( 2 cups) brown (cremini) mushrooms, washed and quartered
10 parsley (half bunch)
10 cilantro (half bunch)
1 red onion chopped
1 clove garlic
1 tbsp. quinoa (heaping)
3 tbsp. Olive oil
Salt & pepper

INSTRUCTIONS
REHYDRATE Porcini Mushrooms
In a 500 ml (2 cups) measuring cup add the dried porcini and pour 400 ml (14 oz.) boiling water over the mushrooms. Let it stand for 30 mins. The porcini will relax and the trapped sand will fall to the bottom of the cup. After the porcini has cooled, take the porcini slices out of the measuring cup and place them in a 15/20 cm (6″ – 8″) diameter sieve. Rinse them under gently running water to make sure no sand is present on the slices -if needed.

SOUP:

  1. In a medium size sauce pot put olive oil, onion, clove garlic, and sauté until onion turns golden.
  2. Add cremini mushrooms, parsley, cilantro, and 700 ml ( 3 cups) water. Get it to a light boil. Throw out the clove of garlic.
  3. Add 1 tbsp. quinoa, salt and pepper, continue simmering.
  4. Throw the rinsed porcini slices into the simmering soup.
  5. Line the sieve with cheesecloth or 2 sheets of paper towel. Hold it above the pot. Pour the porcini water slowly into the lined sieve so it drips into the soup. Leave the last half inch of water with the debris (if any) in the measuring cup and discard it.
  6. Simmer for 15 mins
  7. With a smaller sieve -or slotted spoon- take out the vegetables etc. and put into a food processor with bit of soup and purée.
  8. Pour purée back into the rest of the soup and stir.

What are Porcini Mushrooms?

A rich, heady, meaty mushroom with a deeper and nuttier flavor than white, button mushrooms. Sold both fresh and dried, porcini mushrooms are prized in Italian and French cuisine. They vary in size from a medium to jumbo sizes – depending on the richness of the soil. These popular mushrooms (also known as king bolete or cèpe in French) are grown naturally in pine forests at the base of trees. Some of the porcini mushrooms may have white spots on them. That is a natural coloring from the skins of the mushrooms. It is not mold and is perfectly safe to eat. Note: Porcini, meaning “piglet” in Italian. Are you thinking truffles? I did not know that porcini mushrooms are regulated by the Italian gov’t, the same as truffles.

Cremini Mushrooms

Cremini mushrooms are small- to medium-sized brown mushrooms that have an earthy, mild taste. While the difference in taste between white button mushrooms and creminis is small, some people find the flavor of creminis to be richer and more appealing.

Mushroom BENEFITS:

Bonus: Aid In Weight Loss Programs! Mushrooms keep a healthy balance of bacteria in the gut and is associated with a strong immune system. Research suggests that turkey tail mushrooms may enhance gut health as it contains prebiotics that feed and nourish the good bacteria in your gut .

FOOD TIP: Shiitake mushrooms are a good substitute for porcini mushrooms.(less earthy but similar meaty texture). A garlic farmer once told me that fresh is best-dried is second best. Microwaving and grilling are the best ways to cook mushrooms without slashing their antioxidant power. Complimentary additions to the soup are garlic, shallots, celery and roasted chestnuts.

Dried Mushrooms

Freezer friendly Mushroom soup is loaded with protein and fiber. Low in saturated fat, gluten free and easy to digest. Make a batch and freeze a few individual servings for an easy cup of soup!!

Garlic Soup -For Colds & Flu

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Garlic or Allium sativum, is part of the Alium family. Other family members are onions, leeks, shallots and chives. This creamy goodness soup does not taste garlic-y! 🙂 💖

Heals Your Gut!

“Raw garlic is most beneficial, since heat and water inactivate sulfur enzymes, which can diminish garlic’s antibiotic effects.” published by Lee Holmes, Heal Your Gut

Hot, Garlic Soup

Garlic has great flavour and health benefits. Garlic is used for building the immune system, fighting colds and flu! The famous Louis Pasteur first discovered that garlic kills bacteria. As a topical, garlic mixed with jojoba oil (or mineral oil) is used as an ointment for itchy, dry skin.

Marchand Lamarre, Ontario Garlic Farmer

Ask The Expert

Marchand highly recommends treating your garlic as a garnish. Garlic should be peeled and minced gently. Allow 5-10 minutes for the sulphur compounds to oxidize, this is when Allicin is formed. Allicin contains all the therapeutic and health benefits of fresh garlic. Avoid putting garlic directly in hot oil, this will destroy the Allicin. Instead add the garlic later in the cooking process. The garlic flavours will be enhanced and Allicin will not be lost.

We are proud Ontario farmers located in Kawartha Lakes and Haliburton.

We specialize in growing more than 25 varieties of premium seed garlic. All of our garlic is planted and harvested by hand.  This quality control measure ensures only the best product is available for our customers.

To lean more about locally farmed garlic and buy online: please go to garlicloves.com

Three Most asked Questions: Why did you start Garlic farming? 
Ans:  Garlic is a hardy plant that can withstand a wide temperature range, poor soils, and minimal inputs.  I also consider it a plant with some of the greatest health benefits you can grow in Ontario.  When considering the multiplier effects of planting garlic,  It is possible to grow a lot of garlic in a short period of time (if you don't eat it all).  Garlic is also a staple within so many cultures, thus appealing to so many target markets.
Q2: When should you plant garlic?
Ans:  It is paramount to start growing garlic from a reliable source, disease free, clean seed stock.  Garlic is usually planted in the fall, near the end of October.  Each bulb is 'cracked' into individual cloves.   Cloves are planted 3-5 inches deep and about 8-10 inches apart.  Cover with mulch and leave in the ground over winter.  The plants will sprout early in the spring and harvest comes late in July when half of the plants leaves have turned brown. 
Q3 Where is the best place to store my garlic?
Ans:  Garlic should never be stored in the fridge. This will only encourage the cloves to sprout. I recommend a cold storage room if you have one, lots of air circulation, consistent temperatures around 5 to 10 degrees Celsius and low humidity around 34 to 42%. In the kitchen, we usually keep a two-week supply of bulbs on the counter out of direct sunlight.  Extra stock is kept in the cold cellar.
Recipe

Thirty-Clove Garlic Soup (Vegan, Paleo)

This healing and nutritious roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties.

Thirty-Clove Garlic Soup

  • Servings: 2-3
  • Difficulty: medium
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INGREDIENTS

  • 30 cloves of medium size garlic (3-5 garlic bulbs): whole, unpeeled, garlic heads)
  • 2 tbsp. coconut oil (ghee or unsalted butter)
  • one large onion -chopped
  • 1 1/2 litre (50 fl oz/ 6 cups) vegetable stock + 1/2 cup of water
  • 1 potato
  • 2 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 1/2 tsp cumin seeds
  • 1/4 tsp red pepper flakes
  • 2 tbsp apple cider vinegar ( or lemon juice)
  • 60 ml (3 fl oz/1/4 cup/ 4 tbsp.) coconut milk** (optional)
  • 1 tbsp wheat-free tamari
  • 1 tsp sea salt -with added iodine (thyroid protection)

INSTRUCTIONS

  1. Pre-heat the oven to 175 C / 345 F.
  2. Slice off the tip of each garlic bulb to expose the cloves Drizzle olive oil. Wrap in tin foil, place on baking tray cut side up for 35-40 minutes. Note -oven timing: Every oven is different. Make sure you can easily slip the garlic cloves from the head. Blend garlic with some stock in a food processor until smooth). You may use raw garlic* instead of roasted. (Raw garlic is preferred.)
  3. Saute onion in coconut oil for about 5 minutes, or until translucent. Add the stock , turmeric, pepper, cumin, vinegar (or lemon juice), tamari, red pepper flakes and blended garlic. Reduce heat to low-medium.
  4. Chop potato, add to blender ( magic bullet -or wand ) and puree. Hint: Add the lemon juice to the potato to prevent oxidization.Then, quickly add to your soup.
  5. Reduce the heat further to simmer, uncovered for about 15 minutes.
  6. Added coconut milk, salt and stir thoroughly. Serve immediately with croutons. Add your own toppings like mushrooms or crispy capers (my favorite).

GARNISH: Chives, parsley, croutons, crispy capers [ Submerge capers in oil and microwave about 5 minutes until dark in color for a crispy topping ].

The garlic flavour in the soup wasn’t overpowering. The flavour is mellow, sweet and nutty. Turmeric gives the soup its golden colour. (Add a pinch of saffron for a richer golden colour.)

* Raw garlic -mince gently and allow to sit for 5-10 minutes, for sulphur to oxidize, before adding to the hot soup …garlic tip provided by Marchand Lamarre

** Coconut milk – If the spices are too strong, add the coconut milk until you find a good balance to your palate.

Variations

GARLIC TONIC SOUP

1 head of raw garlic. Once you have minced the garlic and let sit for 10 min. All that beautiful Allicin full of antibacterial, anti-parasitic, anti-fungal and anti-viral properties is ready for consumption.  It should then go directly into the blender with the rest of the of warm stock. Add salt, pepper and turmeric. You may want to add cayenne pepper (boosts metabolism), red pepper flakes or minced ginger. [Serves one or 2 people]. To your base garlic soup, add cooked vegetables such as carrots, pumpkin, cauliflower, broccoli or zucchini ( puréed or chopped). Any left over veggies would be welcomed. Be creative.

Garlic -Another Super Food!

Drinking raw garlic with warm water in the morning can bring such effects and gives a refreshing feel. It enhances the proper functioning of your metabolic system. 1. Aids in weight loss 2. reduces Cholesterol levels 3. Controls Blood sugar, 4. Eases digestion 5. Antibiotic properties 6. Detoxifier 7. Improves bone strength

Note: Chew parsley to get rid of garlic breathe.