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Garlic Soup

What you need: 

3 HEADS garlic
3 tablespoon olive oil
7.5 cups water
1/8 teaspoon saffron
pepper
3 slices whole-wheat bread, cubed
Olive oil
2 tablespoon finely chopped fresh parsley

What you do: 

Break garlic cloves from heads. In a small bowl, cover garlic cloves with boiling water. Let stand 3 mins. Peel. If cloves are big, cut in half.
In a large saucepan, heat 3 tbsp olive oil. Add garlic cloves. Cook 2 - 3 mins. Add water and saffron. Season with salt and pepper. Simmer 1 hr. Cool. In blender, process soup in batches until smooth.
In a medium skillet, fry vegan bread in olive oil until crisp and brown. Reheat soup. Pour in warm bowls. Top soup with croutons. Sprinkle with parsley.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I made this today for my sick kid & we really enjoyed it. On the advise of previous comments, I made it with veggie broth. I think next time I'll add some chick peas too.
This soup really does have great flavour that isn't over-powering considering how much garlic there is.

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Oh, by the way -- my only complaint would be that I thought it was too oily. Next time, I'll try using 1.5 Tbsp. oil.

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Mmmm! My boyfriend is sick, so I decided to make this soup, in the hopes it would help his cold. I was a little concerned because it is a very unusual-sounding soup. I used low-sodium veggie bouillion (4 cubes = 8 cups), which I highly recommend; it would have been too bland without. If you don't have saffron or don't want to waste it, I think it could easily be left out. We just drank it out of mugs, so I didn't use the croutons or parsley. It was very tasty (even though I am not sick, LOL); it seems like it might make a good base for a heartier soup. Thanks!

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I'm broke and coming down with a cold, so I knew I had to try this recipe! By omitting the saffron the ingredients cost only one dollar! ;D

I used one head of garlic and 1 14oz can of vegetable stock along with about 6 cups water. I also threw in some rice for texture. I found mine a bit bland so I added some Mrs. Dash and lite salt. I blended some of the batch and left the rest unprocessed. The garlic pieces literally melt in your mouth, it's so fantastic. Fresh parsley does also really compliment this soup.

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I made this for my mom (on Mother's Day); she loved it. As suggested, I used vegetable broth instead of water. I left out the crouton-things and we had it with Bryanna's Basic Crusty Bread (from http://veganfeastkitchen.blogspot.com/). Great recipe!

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