Cream of Onion & Garlic Soup (Dairy-free)

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)

• Small dish or plate

• Large stainless steel saucepan

• Blender, Food Processor or Nutribullet or Immersion blender (required to make this soup)

• Silicone Spatula

• Soup bowls

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

• 4 cups organic vegetable, chicken or beef broth

• 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.