This soup is so flavorful and satisfying, combining two of my favorite ingredients: garlic and lemon. Although it takes a bit of time to make, it's well worth the effort!
Serves 4
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1 large head fresh garlic
- Olive oil
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- 2 T. olive oil
- 2 cups chopped yellow onion
- 1 T. finely chopped fresh flat-leaf parsley
- 1/2 T. finely chopped fresh thyme
- 15 peeled garlic cloves
- 4 cups low-sodium vegetable stock, divided
- 2 T. fresh lemon juice
- 1/2 cup dairy-free soy milk, preferably a refrigerated variety
- 3/4 t. salt, plus more to taste
- Freshly ground black pepper, to taste
- Sprigs of fresh parsley and lemon zest, for garnishing
Preparation:
1. Preheat the oven to 350 F. Drizzle the garlic head with olive oil, wrap with 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 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, tranfserring 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 soymilk 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.
