| Prep Time | 30 minutes |
| Cook Time | 360 minutes |
| Servings |
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Ingredients
- 100 cloves garlic (approximately 10 pods)
- 2 tbsp olive oil
- 4 tbsp coconut oil
- 2 large onions (chopped)
- 1 sprig fresh rosemary
- 1 bunch fresh thyme
- 6 cups vegetable stock
- 1 15 oz can coconut milk
- sea salt and pepper (to taste)
Ingredients
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Instructions
- Cut the tops off the garlic heads, place on a large sheet of aluminum foil and drizzle with olive oil. Wrap in aluminum foil and place in slow cooker for 2 hours. Remove roasted garlic and foil from the slow cooker. Squeeze the garlic from the pods and return to slow cooker. Add coconut oil, chopped onions, rosemary and thyme sprigs. Pour in vegetable stock. Cover and cook on high for an additional 4-5 hours.
- Just before serving, remove the herbs and pour the soup into a blender (or use an immersion blender). Add coconut milk and mix until you get a creamy mixture. Add salt and spice it with pepper.
Recipe Notes
NOTE: To super-boost this garlic soup recipe, add several cloves of raw garlic just before blending. Garlic is most powerful in its uncooked state, but its taste can definitely be overpowering. So, add however much you can handle without going overboard.
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