A rich and creamy soup filled with onions, garlic, leaks and is dairy free. This soup is a great detox soup that offers warming benefits as well as antifungal and prebiotic nutrition.
Prep Time 30 mins Cook Time 2 hrs 38 mins Total Time 3 hrs 8 mins
6 servings
KITCHEN ITEMS YOU'LL NEED
Small baking dish or pan (to bake just one bulb of garlic in)
Stainless steel baking sheet (to cover the baked bulb of garlic. This is used in place of aluminum foil as we want to avoid cooking with aluminum foils)
Blender, Food Processor or Nutribullet or Immersion blender (required to make this soup)
INGREDIENTS
2 large whole organic garlic heads (divided. Use one for the soup and mince the other one for a garnish if desired. Or to save time you can skip the 2nd garlic process by simply buying minced garlic HERE. Garlic garnish tastes really really good on this soup)
3 tablespoons of pure "olive oil" (divided into 3-1 tbsp each)
9 cups thinly sliced white sweet organic onions
2 medium sliced organic leeks
1 teaspoon Celtic sea salt or pink Himalayan salt (divided)
1 teaspoon organic thyme
1 tablespoon psyllium husk
1/4 cup fresh squeezed organic lemon juice
2 cups hemp milk (Coconut or Almond milk can be used but the taste is a little different)
Save the leek leaves for garnish
INSTRUCTIONS
Preheat oven to 350° F.
Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub 1 teaspoon of the olive oil on garlic head, and place it in the small baking dish or pan. Cover that pan with your stainless steel baking sheet. This is a substitute way of baking food that usually requires you to wrap it in foil. We want to not use foil in any of our recipes to avoid aluminum toxicity.
Bake the one bulb of garlic for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.
At the same time you are roasting one of the garlic bulbs, peel and mince the other "entire" garlic bulb and heat 1 tablespoon oil in a large stainless steel saucepan over medium heat for about 30 seconds. Sauté the minced garlic until lightly brown, remove from heat and set it aside on a separate dish (you will use this as garnish as the end of your recipe).
In the same stainless steel saucepan add the last additional teaspoon of oil and add onion and leek. Cook 30 minutes, stirring often. Add a small amount of water if the onion starts to cook too fast. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes or until the onion is dark and golden, stirring occasionally constantly adding extra water if it becomes too thick.
Stir the psyllium husk into the onion mixture and cook 1 minute. Add the lemon juice and broth, and bring to a boil. Reduce heat, and simmer 30 minutes.
Place the roasted garlic in the bowl of a blender/food processor, add the remaining ½ teaspoon salt and cooked onion mixture, and process until smooth. This may need to be done in two batches depending on the size of your blending tool.
Pour the blended onion mixture back to the large saucepan, and add the hemp milk; simmer 8 minutes or until thoroughly heated. Garnish with fresh leek leaves and your sautéed garlic from the beginning of the recipe.
