Roasted Garlic Soup

I went to bed last night knowing that a cold had taken hold, but other than upping my vitamins a bit and drinking more tea than usual, I didn’t have the energy to do anything else.  This morning I felt even worse.  Knowing that our calendar was clear for the day, and the weather being what it is – icy/rainy/sleety, I committed to staying on the sofa with my knitting for as much of the day as possible.  (It lasted about 45 minutes.)

Feeling pretty badly, but knowing that I had all the simple ingredients needed for my favorite cold remedy recipe, I made a pot.  The recipe was shared with me by a sweet foodie friend.  (She isn’t online, so I can’t send credit her way.)  As simple as it is to make, I lost the recipe for a time and tried to make it from memory and it just didn’t taste the same, so I’m documenting it here so that I have it always at my fingertips, and now you have it too.

Also, my photography skills are definitely not the best, and my food photography is even worse, so all you get are a couple of pictures of garlic cloves.  But as that’s the heart of the soup, it works.

Ready for the recipe?

3 heads of garlic
8 cups broth (the best is bone broth you make yourself.  I try to always have some in my freezer.)1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp or so of salt
1 avocado

Take 3 heads of garlic (not 3 cloves, 3 whole heads), slice off about 1/4″ of the top, drizzle a tablespoon or so of olive oil over them, wrap them in foil and put them in the oven at 400 degrees for about 45 minutes to an hour.  It’s okay if they roast longer, but you don’t want them to roast less.

When they’re cool enough to touch, remove the garlic heads from the papery coverings.  Many of them will come out whole, many will come out in pieces. It doesn’t matter.  Just keep the papery stuff separate.  No one wants to eat that.

Add the garlic to a pot of warmed bone broth – I used a combination of chicken and turkey because that’s what I had in my freezer.

Add about 1 teaspoon of ground cumin and 1/2 teaspoon of ground coriander and salt to taste.  Heat thoroughly.

Add the juice from one lime to the pot when you remove it from heat.  Pour into your favorite bowl or mug, top with some slices of avocado and enjoy.

I told you.  Easy.