A satisfying soup that features not only the mellow sweet flavour of roasted garlic, but also its amazing healing properties!

Ingredients

42 cloves of garlic (approx. 6 to 7 small heads)
3 cups (750 mL) chopped russet potato with skin on
2 cups (500 mL) chopped onion
2 Tbsp (30 mL) extra virgin olive oil
2 Tbsp (30 mL) butter
1 tsp (5 mL) thyme
4 cups (1 L) of chicken stock
1 cup (250 mL) plain yogurt
2 Tbsp (30 mL) lemon juice
Celtic sea salt to taste
Garnish with cheese of choice

Note: Whenever possible choose organic, local ingredients.

Directions

1. Preheat oven to 375° F.

2. Chop the tops off the garlic heads and remove any loose paper.  Place in the centre of a square piece of tin foil and drizzle with olive oil. Wrap garlic with the foil.

3. Place chopped potatoes in a bowl and toss with olive oil and a sprinkling of salt. Spread on a baking sheet and place garlic foils among potatoes. Bake for 30 to 45 minutes or until potatoes and garlic is cooked.

4. When garlic head is cool to the touch, squeeze out garlic toes into a small dish and set aside.
 
5. Melt butter in a large pot over medium heat. Add onions and thyme and cook until onions are translucent. (Approx. 5 minutes)

6. Add roasted garlic, potatoes and chicken stock to the pot.  Bring to a boil and simmer for 15 minutes.

7. In batches, puree soup in blender until smooth.

8. Return soup to pan, add yogurt and use whisk to blend into soup.

9. Heat until hot.  Add desired salt and pepper and garnish with cheese.  For extra protein try adding chopped chicken or egg to the bottom of the bowl before ladling soup over it.

Serves: 4-6 

Nutritional Information Per Serving