Garlic: NATURE’S ANTIBIOTIC!
Garlic is amazing for you! Your health, your heart, to pump up your immune system and to WARM you inside and out. Garlic naturally kills bacteria and germs… ahhh… nice for a mid-winter warm-up! The thyme (both dried and fresh) is fantastic for clearing out mucous from the lungs and opening up the airways. Leeks… what do you do with those? They are full of fibre, vitamins and essential minerals like copper, folate and vitamin A, as well as magnificent magnesium to soothe your nerves. I’ve added a pinch of heat here to kick up the immune-boosting benefits and put in some hot, healthy cayenne pepper to spice it up. Be kind to your HEART this February and warm it up!
Warming Roasted Garlic and Leek Soup
Ingredients
3 tablespoons olive oil
3 bulbs of peeled fresh garlic
1 medium sweet onion – diced
2 leeks sliced thin (greens and whites)
1 large head fresh cauliflower
4 cups chicken or vegetable stock use vegetable broth
1 teaspoon dried thyme
¼ cayenne pepper (or a few shakes)
Pink Himalayan or Sea Salt + pepper to taste
- Fresh parsley, diced green leeks and fresh sprigs of thyme as garnish
Instructions
In a large pot, heat the olive oil over medium heat. Add the leeks and onion and saute until the onions are starting to caramelize and the leeks are starting to turn golden brown. Peel garlic and roast in oven with some olive oil and sea salt/pepper at 350o until garlic is golden and tender.
- Add the chicken or vegetable stock and dried thyme and bring to a boil. Reduce heat to medium-low and add the cauliflower. Simmer for about 20 minutes, until the cauliflower florets are tender and cooked through.
- Add the roasted garlic from the oven and use a hand blender to puree the soup creamy. Use a food processor or upright blender if you don’t have a hand-held blender.
- Add salt and pepper, and a ¼ tsp of cayenne (or to taste). If you want the soup to be very creamy and you are not intolerant to dairy, add a ½ cup of heavy cream, or add 1 cup unsweetened coconut milk to keep it dairy-free. If soup is too thick, thin it out with more broth.
- Garnish with a sprig of fresh thyme, and a sprinkling of fresh diced leeks and parsley.
