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.

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