Barley Free Roasted Garlic Broccoli Soup
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Learn more āIngredients
4 servings
For the roasted garlic
- 1 whole head garlic
- 1 tsp olive oil
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 2 medium stalks celery, roughly chopped
- 1 lb broccoli (about 1 large head), cut into florets, stems peeled and roughly chopped
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
For serving
- 1ā2 tbsp olive oil, for drizzling (optional)
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Place the garlic head cut-side up on a small piece of foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on a baking sheet and roast for 40ā45 minutes, until the cloves are deeply golden, very soft, and fragrant. Remove from the oven and let cool for 5 minutes, then squeeze the cloves out of their skins into a small bowl and set aside.
- 2
While the garlic roasts, heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6ā8 minutes.
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