Four Heads of Garlic Soup

Four Heads of Garlic Soup



Four Heads of Garlic Soup

Carby. Cheesy. Creamy. Crunchy. Those are a few of the craving-named chapters (there’s even one dubbed Meaty) in Craving Vegan by bestselling cookbook author Sam Turnbull. 

For more recipes from Craving Vegan, check out the Firecracker Cauliflower, Buttermilk Fried Oyster Mushrooms and Old-Fashioned Sugar Cream Pie.



Serves 4

Roasted Garlic
4 heads garlic
4 tsp olive oil
Salt and black pepper

1 tbsp olive oil
1 yellow onion, chopped
4 cups vegetable broth or vegan chickenless broth 1 cup water
1 cup raw cashews
1⁄4  cup nutritional yeast
1⁄4  tsp salt
1⁄4  tsp black pepper
4 cups shredded kale, tough ribs removed



Preheat oven to 400°F.

Roasted Garlic
Slice off just the tops of the garlic bulbs so that the cloves are revealed inside. Place all four bulbs, open side up, on a large square of foil. Pour 1 teaspoon oil over each bulb, and sprinkle each with a little salt and pepper. Wrap them up in the foil, place on a baking sheet and roast for 40 minutes, until the cloves are very soft. Allow the garlic heads to cool so you can handle them more easily.

In a large soup pot, heat the oil over medium- high heat. Add the onions and sauté for about 5 minutes, until they soften and begin to

brown. Add the broth, water, cashews, nutritional yeast, salt and pepper and bring to a simmer. Cook for about 15 minutes, until the cashews are softened.

Working in batches, carefully transfer the soup to a standing blender, being careful not to overfill the blender so that it doesn’t erupt. Squeeze the garlic out of the skins and add
to the blender, as well. Blend until completely smooth and creamy. Alternatively, an immersion blender will work in a pinch; however, a standing blender [is preferred,] as it usually does a better job of blending the cashews into a smooth cream.

Return the soup to the pot, add the kale and bring to a simmer. Cook for another 5 minutes, until the kale has softened. Serve hot.




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Four Heads of Garlic Soup