Vegan Four Heads of Garlic Soup

Sam Turnbull

Vegan Four Heads of Garlic Soup

This soul-nourishing soup transforms humble garlic into a culinary masterpiece, with its mellow, caramelized essence infusing each spoonful.

Serves: 8

If you love garlic, then this soup is for you. Four roasted heads of garlic make this soup from the Craving Vegan cookbook super garlicky, slightly sweet, and completely decadent. 

What you need:

For the roasted garlic:
4 heads garlic
4 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper

For the soup: 
1 tablespoon olive oil
1 yellow onion, chopped
4 cups vegetable broth or vegan chicken broth
1 cup water
1 cup raw cashews 
¼ cup nutritional yeast
¼ teaspoon salt
¼ teaspoon black pepper
4 cups shredded kale, tough ribs removed

What you do:

1. For the roasted garlic, preheat oven to 400 degrees. Slice tops off garlic bulbs so that cloves are visible inside. Place all four bulbs open side up on a large square of foil. Pour 1 teaspoon oil over each bulb, and sprinkle with salt and pepper. Wrap in foil, place on a baking sheet, and roast for 40 minutes, until very soft. Let cool.
2. For the soup, in a large pot over medium-high heat, warm oil. Add onions and sauté for about 5 minutes, until softened and beginning to brown. Add broth, water, cashews, nutritional yeast, salt, and pepper and bring to a simmer. Cook for 15 minutes, until cashews are softened.
3. Working in batches, carefully transfer soup to a blender, being careful not to overfill. Squeeze garlic out of skins and add to blender. Blend until completely smooth. 
4. Return soup to pot, add kale, and bring to a simmer. Cook for another 5 minutes, until kale has softened and serve hot.

Thank you to Random House (a division of Penguin Random House Canada) for allowing us to share this wonderful recipe by Sam Turnbull with VegNews readers.

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