It is certainly that time of year where everyone seems to be feeling a little under weather and catching something nasty. Stock up on wholesome foods and nourish your body from the inside out and keep active! I don’t know about you all but I certainly don’t have time to be sick and laying around in bed all day.
It’s no secret with my friends and family that not only do I love food but I love GARLIC! It’s an absolute staple in my diet and I love everything about it. We have also been known to add it to our green smoothies here in the Raw Blend office. Trust me. It tastes good.
Please note that this isn’t a Raw recipe and it contains butter. If you are a Vegan you can substitute the butter and use coconut oil instead. Also, some people can’t stomach onions or garlic due to dietary restrictions or allergies so it’s always an idea to check with your qualified health professional.
Submitted by Claire @ Team Raw Blend
Makes: Just over 1L
Serves: 2 -4 people
- Vitamix Blender
- Frying pan
- Good quality knife and chopping board
- 26 garlic cloves (unpeeled)
- 26 garlic cloves (peeled)
- 2 tbsp. olive oil
- 2 tbsp. organic butter
- 1/2 tsp. cayenne pepper
- 1/2 cup freshly grated ginger
- 2 1/4 cups chopped onions
- 1 1/2 tsp. chopped fresh thyme
- 1/2 cup coconut milk
- 3 1/2 cups organic vegetable broth or stock (if store bought please make sure it is low in salt)
- 4 lemon wedges.
- Preheat your oven to 180 degrees celsius
- Place your (unpeeled) garlic cloves in a small, glass baking dish and add your 2 tbsp. olive oil with some sea salt, mix around and coat the garlic.
- Cover the baking dish tightly with some foil and bake until garlic is golden brown and tender (about 45 minutes).
- Let the roasted garlic cool and then squeeze the garlic from the skin to release the cloves and transfer to a small bowl.
- Melt butter in a heavy large saucepan over a medium heat. Add your onions, thyme, ginger and cayenne pepper and cook until the onions are translucent. About 10 minutes
- Add the roasted garlic and 26 raw garlic cloves and cook for another 5 minutes.
- Add your vegetable stock, cover and simmer until the raw garlic is very tender. Around 20 minutes.
- Puree your soup in the Vitamix. This is the BEST BLENDER as it gets all the ingredients super smooth with no lumps.
- Return the soup to the saucepan, add the coconut milk and simmer.
- Serve and squeeze fresh lemon juice over the top.
This soup is rich and tastes amazing! I found the recipe HERE.
You could even add a sprinkle of cinnamon if you want to add in some extra anti-bacterial properties!
You would be surprised but after eating this I didn’t really have smelly breath the next morning. No one at work has said anything! Unless they are just being polite…
I can almost… 89% guarantee that this soup will keep the vampires at bay. Why do Vampires hate garlic? Well…
- Vampires fear garlic because of the powerful sweet smell.
Although… would you call it a sweet smell?
- Vampires are blood suckers that will not suck blood that contains antibacterial from garlic. This is because they suffer from Poporphyritic hemophilia, which is a deficiency of red blood cells that will led to killing of the bacteria they need to live.
Really now… Science is beginning to prove that vampires are more than Mythical creatures! (That’s sarcasm you can smell… not garlic)
- Vampires are allergic to garlic bulbs and don’t like Italian food.
They don’t like Italian food? Wow… I think I dislike Vampires now more so for that very reason.
- Garlic will make the blood poisonous for the blood sucking vampires, thus making them to stay away from people who have eaten it.
How you like me today Vampires?
- Vampires do not like shiny and reflective items, which is the case for garlic bulbs for they are white and shiny during the night.
Good to know. I will now use my garlic bulbs as DIY bling and a mirror.
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