So this week I have been making healing soups. Now here’s the thing about healing soups, they are made with the intention to make you feel better, so these soups are delicious, but very powerful in flavor. Hence the my Red Soup on my blog for warding off colds and the flu.
This Garlic and Onion soup is a little bit more gentle on the palate, super delicious and packed with lots of flavor. It’s a garlic lover’s dream.
Make this soup when you feel a little tickle in your throat or you just have to get your garlic fix on:
Spicy Garlic and Onion Soup
4 tbsp olive oil and 1 tbsp olive oil ( to garnish soup) , 1 tbsp olive oil to make the roux
15 peeled garlic cloves,
1/2 cup onions, roughly chopped
2 tbsp onions, diced and sautéed until golden brown ( to garnish the soup)
1 /2 tbsp red pepper flakes
1/2 tsp turmeric
sea salt and cracked black pepper
( to taste)
4 cups Organic Vegetable Broth
4- 6 large cubes of day old French bread
A blender, VitaMix or Ninja
In a large sauce pan add 3 tbsp of olive oil and add in the garlic cloves, cook for 3 minutes on medium low heat and then add the onions. Continue to cook them on a medium low heat, until onions and garlic are light golden brown and tender. You do not want them to burn, so keep a close eye on them. Add red pepper flakes, turmeric season with a bit of salt and cracked black pepper, stir and allow to cook for a minute or so to infuse the spices.
Add the flour and a teaspoon of olive oil to make a roux. Stir until all the ingredients are covered in the flour and oil mixture. You will allow this to cook for another 2- 3 minutes, stir constantly, so the roux doesn’t burn. Pull off the fire and set aside.
In another sauce pan add 1 tablespoon of olive oil and add the onions you will use to garnish the soup, on a medium low heat and cook until golden brown and crispy. Set aside.
Add garlic, onion and red pepper flake mixture to your Ninja, Vitamix or Blender until you have a creamy consistency. Add the 4 cups of vegetable broth and blend. The soup will be watery. Add the large cubes of french bread, a couple of pieces at a time, and blend. The bread is a thickening agent for the soup, so adding the bread a little at a time will give you the consistency you need. I used 6 cubes to get the thickness I needed.
Once you have gotten the soup creamy add it to a pot and warm it up, stirring constantly. If it is too thick you can always add a little more vegetable broth or water. Add the rest of the salt to taste. Pour into bowls and top with sautéed shiitake mushrooms, herbs and some purechilean evoo.