- 3 garlic bulbs, whole, unpeeled (heads of garlic, should yield about 30 cloves)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter (can be ghee or coconut oil)
- 1 large onion, finely chopped
- 1 litre (35 fl oz/ 4 cups) vegetable stock or chicken broth
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 60 ml (2 fl oz/ 1/4 cup) apple cider vinegar
- 1 tablespoon wheat-free tamari (or coconut aminos)
- 1 tablespoon lemon juice
- 1 teaspoon dried mixed herbs such are oregano, thyme or sage (optional)
- sea salt and freshly cracked pepper, to taste
- 60 ml (3 fl oz/1/4 cup) coconut milk (optional)
- fresh herbs, to serve (I used coriander/cilantro)
- Preheat the oven to 175 C / 345 F.
- Slice 1 cm (1/2 inch) off the top of each garlic bulb to expose the cloves, then place cut side down on a baking tray. Drizzle with the olive oil, then roast for 45 minutes (I did mine for 30-35 minutes as they were getting to brown). Remove from the oven and set aside to cool. Once cool enough to handle, squeeze the garlic cloves out of their skins into a bowl of a food processor or a blender. I add some of the stock or broth and then whizzed for a few seconds. Set aside.
- Meanwhile, heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until translucent. Add the stock or broth, turmeric, cumin, vinegar, tamari, lemon juice, blended garlic and broth, and herbs, if using, then bring to the boil. Reduce the heat to low-medium, then simmer, uncovered for 15 minutes (the original recipe says 30 but mine worked very well in 15, in case you’re short for time).
- Finally, I added the coconut milk and stirred through. Taste for salt and add a little more if needed. My stock was salty enough that I didn’t need to add any more but I did add some chilli and cracked pepper. I garnished my soup with fresh coriander.