Low Iodine Roasted Garlic & Leek 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
- 3 tbsp olive oil, divided
- 4 large leeks (about 2 lb), white and light-green parts only, halved lengthwise and sliced into Ā½-inch half-moons, rinsed well
- 1 medium yellow onion, roughly chopped
- 1 tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tsp fresh ginger, finely grated
- Ā½ 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)
- 1ā2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 40ā45 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 12ā15 minutes.
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