1 hour 30 mins
Author: Wellness Mama
- 4-5 heads of garlic (45-50 cloves)
- ¼ cup high quality olive oil
- 2 onions
- 4 tablespoons ghee or butter
- 1 quart of chicken broth
- 2 cups of coconut milk or other milk alternative
- 1 teaspoon dried or 2 teaspoons of fresh thyme
- 1 teaspoon dried oregano leaf
- 1 teaspoon dried basil leaf
- ½ teaspoon salt
- ½ teaspoons freshly ground black pepper
- 2 tablespoons fresh minced parsley leaf (optional)
- ¼ cup chopped fresh chives (optional)
- 1 fresh lemon (for garnish)
Preheat the oven to 350 degrees.
Cut the heads of garlic in half across the cloves but do not peel them.
Pour the olive oil into an oven safe dish and place the garlic head halves cut side down on the dish. Cover with an oven safe lid or foil.
Roast for 45 minutes to 1 hour or until garlic cloves are fragrant and starting to brown. To remove the garlic cloves, carefully pick up the shell of the garlic heads. The cloves should slightly stick to the pan, making peeling easy.
While garlic is roasting, melt butter in a large pot and add sliced onions. Saute’ over medium heat, stirring constantly until onions are translucent and golden. Add thyme, oregano, basil, salt and pepper and saute’ for 2 minutes.
When garlic is done roasting, add peeled cloves to the onion mixture in the pot.
Add chicken broth and bring to a simmer.
Simmer for 15 minutes.
Reduce heat to low and add coconut milk or other milk.
Using a stainless steel immersion blender, carefully blend the soup until smooth.
Garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl.