Roasted Garlic Soup
This brothy, flavorful soup is the cure for what ails you from just the cold winter blues, to cold and flu recovery!
Servings: 6 servings
- 4-5 heads of garlic
- ½ large onion chopped
- 2 large carrots chopped
- 3 celery stalks chopped
- 1 ½ quarts bone broth
- Sea salt/pepper to taste
Cut the tops of the garlic heads, smear butter or coconut oil generously on the cut end, sprinkle them with sea salt, and roast in a 325 degree oven open side DOWN on a Silpat or parchment paper lined baking sheet for one hour.
While the garlic is cooling, sauté the onion, carrot, and celery in a soup pot with a few pinches of sea salt for about 10 minutes on medium/medium-high heat.
Squeeze the garlic out into the pot, add the stock, and bring to a boil.
Reduce to a simmer for about 5-10 minutes.
Puree the soup with an immersion blender or in a blender and season with salt/pepper to taste.