Low Iodine Roasted Garlic Plantain Soup
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Learn more →Ingredients
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, diced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 ripe yellow plantains (about 1 lb total), peeled and cut into 1-inch chunks
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 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 aluminum foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast on a baking sheet for 40–45 minutes, until the cloves are deeply golden, very soft, and fragrant. Unwrap 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 cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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