Whole30 Roasted Garlic Soup
Servings 4
Ingredients
- 80 cloves of garlic (or 8 heads)
- 4 tbsp olive oil
- 1 medium onion ,diced
- 6 medium yukon gold potatoes bite size pieces
- 8 cups chicken broth
- 1 can coconut milk unsweetened
- salt and pepper to taste
Instructions
- PREHEAT oven to 350ºF
- CUT off the tops off of the heads of garlic.
- POUR ½ tablespoon olive oil over the exposed cloves and sprinkle with salt.
- WRAP heads of garlic in a piece of aluminum foil.
- PLACE on a baking sheet roast for 40 - 50 minutes, until browned and soft
- In a large pot, cook onion in 1 tbsp olive oil for 6-7 minutes.
- ADD potatoes and broth to the pot. Season with salt & pepper.
- BRING broth and potatoes up to a boil for 8-10 minutes until potatoes are soft.
- ADD coconut milk to the pot and heat through.
- Carefully ladle soup mixture into a food processor or blender (this can be done in batches).
- ADD garlic to the blender or food processor by squeezing the softened heads until the garlic comes out (it should come out easily).
- PUREE the soup mixture until smooth.
- SERVE with a drizzle of olive oil and fresh chives.
- ENJOY!