Anti Inflammatory Roasted Garlic & Leek Soup

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Anti Inflammatory Roasted Garlic & Leek Soup

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Ingredients

4 servings

For the roasted garlic

1 whole head garlic
1 tsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the soup

3 tbsp olive oil, divided
4 large leeks (about 2 lb), white and light-green parts only, halved lengthwise and sliced into ½-inch half-moons, rinsed well
1 medium yellow onion, roughly chopped
1 tsp fine sea salt, plus more to taste
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 lb yukon gold potatoes, peeled and cut into 1-inch chunks
4 cups bone broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar

For serving

2 tbsp fresh chives, thinly sliced (optional)
1–2 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on a baking sheet and roast for 40–45 minutes, until the cloves are deeply golden, completely soft, and fragrant. Unwrap and let cool for 10 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 leeks, onion, and 1 tsp salt, and cook, stirring occasionally, until the leeks are fully softened and beginning to turn golden at the edges, about 12–15 minutes.

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