This Vegan 4 Heads of Garlic Soup is tremendous creamy, garlicky, comforting, simple to make, and downright decadent! Excellent for a cold night time served with some crusty bread, if you want an enormous, heat hug in a bowl. Plus, it will also be made forward of time and freezes properly so it is nice for meal prepping.
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Identical to the title implies, this vegan soup recipe requires 4 complete heads of garlic, however do not be intimidated! Roasted garlic has a milder and sweeter taste in comparison with uncooked garlic. When garlic is roasted, the excessive warmth caramelizes the pure sugars within the garlic cloves, which makes the garlic creamy, wealthy, and barely candy taste. The roasted garlic is mixed with uncooked cashews (for further creaminess), dietary yeast (for slight cheesiness) and chopped kale (for some texture and chew). The result’s a soup that is further creamy, wealthy, and loaded with taste. This soup is ideal for cold nights, it is like a comfy blanket to your tastebuds.
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Easy methods to Make 4 Heads of Garlic Soup:
Preheat your oven to 400°F (200°C).
Roast the garlic: Slice off simply the tops of the garlic bulbs in order that the cloves are revealed inside. Place all 4 bulbs open facet up on a big sq. of foil. Pour 1 teaspoon oil over every bulb, and sprinkle every with just a little salt and pepper. Wrap them up within the foil, place on a baking sheet, and roast for 40 minutes, till the cloves are very comfortable. Permit the garlic heads to chill so you may deal with them extra simply.
Make the soup: in a big soup pot, warmth the oil over medium-high warmth. Add the onions and sauté for about 5 minutes, till they soften and start to brown. Add the broth, water, cashews, dietary yeast, salt, and pepper and produce to a simmer. Prepare dinner for about quarter-hour, till the cashews are softened.
Working in batches, fastidiously switch the soup to a blender, being cautious to not overfill the blender in order that it doesn’t erupt. Squeeze the garlic out of the skins and add to the blender as properly. Mix till fully easy and creamy. Alternatively, an immersion blender will work in a pinch, however i usually choose a standing blender because it often does a greater job of mixing the cashews right into a easy cream.
Return the soup to the pot, add the kale, and produce to a simmer. Prepare dinner for one more 5 minutes, till the kale has softened. serve 4 heads of garlic soup, sizzling.
This 4 heads of garlic soup is…
- tremendous luscious and creamy
- deliciously garlicky
- the right simple to make, comforting meal
Extra Tremendous Comforting Vegan Recipes from Craving Vegan:
Vegan Egg Fried Rice
Potato-Lover Pierogies
The Fluffiest Bread You’ve Ever Had
Ooey Gooey Fondue-y
Beer & Cheese Soup
White Lasagna
Melty Mushrooms on Mash
One-of-a-Form Eggplant Parm
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Bon appetegan!
Sam Turnbull.
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4 Heads of Garlic Soup
Servings:
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Directions
-
Preheat your oven to 400°F (200°C).
-
Roast the garlic: Slice off simply the tops of the garlic bulbs in order that the cloves are revealed inside. Place all 4 bulbs open facet up on a big sq. of foil. Pour 1 teaspoon oil over every bulb, and sprinkle every with just a little salt and pepper. Wrap them up within the foil, place on a baking sheet, and roast for 40 minutes, till the cloves are very comfortable. Permit the garlic heads to chill so you may deal with them extra simply.
-
Make the soup: in a big soup pot, warmth the oil over medium-high warmth. Add the onions and sauté for about 5 minutes, till they soften and start to brown. Add the broth, water, cashews, dietary yeast, salt, and pepper and produce to a simmer. Prepare dinner for about quarter-hour, till the cashews are softened.
-
Working in batches, fastidiously switch the soup to a blender, being cautious to not overfill the blender in order that it doesn’t erupt. Squeeze the garlic out of the skins and add to the blender as properly. Mix till fully easy and creamy. Alternatively, an immersion blender will work in a pinch, however i usually choose a standing blender because it often does a greater job of mixing the cashews right into a easy cream.
-
Return the soup to the pot, add the kale, and produce to a simmer. Prepare dinner for one more 5 minutes, till the kale has softened. serve sizzling.
Notes
Kale substitute: I like so as to add chopped kale for some texture and chew, however be at liberty to swap it out for one more darkish leafy inexperienced similar to spinach, or omit altogether.
Oil-Free: to make oil-free merely omit all of the oil. For roasting the garlic you may skip it fully. When sautéing the onions do a vegetable broth or water sauté as an alternative.
Diet
Serving: 1 serving (recipe makes 8 servings) | Energy: 172kcal | Carbohydrates: 14g | Protein: 6g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Sodium: 567mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3599IU | Vitamin C: 37mg | Calcium: 121mg | Iron: 2mg
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