Vegan 4 Heads of Garlic Soup

In case you love garlic, then this soup is for you. 4 roasted heads of garlic make this soup from the Craving Vegan cookbook tremendous garlicky, barely candy, and fully decadent. 

What you want:

For the roasted garlic:
4 heads garlic
4 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper

For the soup: 
1 tablespoon olive oil
1 yellow onion, chopped
4 cups vegetable broth or vegan hen broth
1 cup water
1 cup uncooked cashews 
¼ cup dietary yeast
¼ teaspoon salt
¼ teaspoon black pepper
4 cups shredded kale, powerful ribs eliminated

What you do:

1. For the roasted garlic, preheat oven to 400 levels. Slice tops off garlic bulbs in order that cloves are seen inside. Place all 4 bulbs open aspect up on a big sq. of foil. Pour 1 teaspoon oil over every bulb, and sprinkle with salt and pepper. Wrap in foil, place on a baking sheet, and roast for 40 minutes, till very mushy. Let cool.
2. For the soup, in a big pot over medium-high warmth, heat oil. Add onions and sauté for about 5 minutes, till softened and starting to brown. Add broth, water, cashews, dietary yeast, salt, and pepper and convey to a simmer. Cook dinner for quarter-hour, till cashews are softened.
3. Working in batches, fastidiously switch soup to a blender, being cautious to not overfill. Squeeze garlic out of skins and add to blender. Mix till fully clean. 
4. Return soup to pot, add kale, and convey to a simmer. Cook dinner for an additional 5 minutes, till kale has softened and serve sizzling.

For extra recipes like this, try:

Right here at VegNews, we reside and breathe the vegan way of life, and solely suggest merchandise we really feel make our lives superb. Sometimes, articles might embody procuring hyperlinks the place we’d earn a small fee. By no means does this impact the editorial integrity of VegNews.


Posted

in

by