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

1. Preheat the oven to 350F
2. Place the 44 cloves of unpeeled garlic in a small glass dish
3. Add 2 tbsp of coconut oil and sprinkle with sea salt, toss to coat
4. Cover baking dish with foil and bake for 40 minutes until garlic is golden brown
5. Let it cool, then squeeze garlic between fingers to release the cloves into a small bowl
6. Melt 4 tbsp coconut oil in a large saucepan over medium-high heat
7. Add onions, ginger and cayenne powder. Cook for 6 minutes until onions are translucent
8. Add roasted garlic, thyme, and 44 raw peeled garlic cloves and cook for 3 minutes
9. Deglaze pan with Apple Cider Vinegar (pour it into pan then scrape up all the stuck bits)
10. Add vegetable broth, cover, and simmer for 20 minutes until garlic is tender
11. Puree soup in a blender until smooth
12. Return to a saucepan, add coconut milk and bring back to simmer
13. Season with sea salt and pepper.
14. Serve a lemon wedge with each bowl