Cooking has become my favorite procrastination tool. Instead of working on an article I need to turn in tomorrow, I decided to make garlic soup. Garlic is great this time of year when we need a little immune boost. And I don’t know about you, but I can always use help keeping the vampires away!
This particular recipe is also a great source of protein and fiber.
* 1- 2 tbsp of olive oil
* 2 heads garlic
* 1 small shallot
* 1 small sweet onion
* 1 can white cannelinni beans
* 1 potato
* salt and white pepper to taste
* fresh thyme
* 2 cups vegetable broth
* Peel the garlic and place the cloves in a roasting pan or dish. Coat with a tsp or so of olive oil and cover. Roast for about 40 minutes at 350.
* Peel and cube the potatoes.
* Add remaining olive oil to soup pan and heat. the oil starts to shimmer, add the onion and shallot. Cook for about a minute.
* Add the potatoes and then the beans.
* Add the vegetable broth. Bring mixture to a boil and then reduce heat to medium-low. Cover and cook until potatoes are soft—about 20 minutes.
* When the garlic cloves are done, add them to the soup. Stir.
* Blend thoroughly with a hand mixer or blender. I used an immersion blender.
* Return to stove. Season with salt if desired, and pepper. Throw in some fresh thyme.
* Cover and cook over low for another 20 minutes or so.
Enjoy. I’m serving this with sauteed zucchini, roasted asparagus, and either whole wheat fusilli with spinach, broccoli and parmesan or whole wheat pita and red-pepper hummus. It’s probably great with salad too!
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