Low Sodium Turmeric Roasted Garlic Soup

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

3 tbsp 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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1 whole head garlic (about 12 cloves), cloves peeled and left whole
1 medium yellow onion, thinly sliced
1 tsp ground turmeric
½ tsp ground ginger
1 tbsp apple cider vinegar
5 cups bone broth
1 tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh thyme leaves

For serving

1–2 tbsp olive oil, for drizzling (optional)

Instructions

1
Heat 3 tbsp olive oil in a large saucepan or Dutch oven over medium-low heat until shimmering. Add the whole peeled garlic cloves and cook, stirring occasionally, until golden and lightly caramelized on all sides, about 12–15 minutes. Watch closely — the cloves should turn deep golden but not blacken.
2
Add the sliced onion to the pot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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