Low Iodine Roasted Garlic Broccoli Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!