Eosinophilic Esophagitis Friendly Turmeric Roasted Garlic Soup
Total time55 min
Prep time15 min
Cook time40 min
4.5(28)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 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
- 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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