Auspicious 88 Clove Garlic and Ginger Soup
Traditional Chinese Medicine Properties: Warming, stimulates the immune system, supports the lungs, supports digestion and a healthy stomach and spleen, anti-inflammatory, anti-biotic.
Don’t let the sheer volume of garlic in this recipe intimidate you. It is a smooth soup with a mild, deep flavor that is easy to digest. The garlic mellows and combines with the other ingredients to turn into something wonderful. This soup is super-powerful and perfect for when that crummy feeling seems like it just won’t go away.
Ingredients:
- 44 cloves of garlic peeled
- 44 cloves of garlic unpeeled
- 1 cup white onion, minced
- 1/2 cup fresh ginger, peeled and minced
- 4 cups vegetable stock
- 6 tbsp coconut oil
- 1/4 cup apple cider vinegar
- 1/2 cup coconut milk
- 2 tsp fresh thyme, minced
- Sea Salt and pepper to taste
- 1 Lemon, washed and cut into wedges
- Preheat the oven to 350F
- Place the 44 cloves of unpeeled garlic in a small glass dish
- Add 2 tbsp of coconut oil and sprinkle with sea salt, toss to coat
- Cover baking dish with foil and bake for 40 minutes until garlic is golden brown
- Let it cool, then squeeze garlic between fingers to release the cloves into a small bowl
- Melt 4 tbsp coconut oil in a large saucepan over medium-high heat
- Add onions, ginger and cayenne powder. Cook for 6 minutes until onions are translucent
- Add roasted garlic, thyme, and 44 raw peeled garlic cloves and cook for 3 minutes
- Deglaze pan with Apple Cider Vinegar (pour it into pan then scrape up all the stuck bits)
- Add vegetable broth, cover, and simmer for 20 minutes until garlic is tender
- Puree soup in a blender until smooth
- Return to a saucepan, add coconut milk and bring back to simmer
- Season with sea salt and pepper.
- Serve a lemon wedge with each bowl