Time: 45 minutes.
[Vegetable broth for vegans]
Autumn ends. Winter comes. Nothing beats a bowl of warm garlic soup on a freezing morning! The garlic soup is a good breakfast choice and goes well with croutons (lightly toasted bread crumbs). I remember vividly where someone made me some warm garlic soup and toasted bread sticks when I caught a bad cold after staying up all night studying for my finals. Garlic soup has a special place in my heart ever since.
Garlic is an essential cooking ingredients in many major cuisines, such as, to name a few, Chinese, Italian, French, Malaysian and Thai. Besides carrying the distinctive spicy and pungent taste, it is high in sulphur content and have potent medicinal properties. Garlic is also known to strengthen our immune system and reduce severeness of common illness, such as the cold (works for me!). On the other hand, it also contains lots of nutrients and vitamins while containing very little calorie – perfect for a slimming diet!
This soup is utterly delicious and super easy to make! A fool-proof dish that could fool someone else into thinking you are a Michelin chef!
Love the traditional mushroom soup too? Click here now for our easy recipe!
- 1 – 2 whole garlic heads, randomly chopped
- 1 medium onion, diced
- 1 leek, thinly sliced
- 2 medium potatoes, diced
- 1 tsp dried thyme
- 1.5 L of chicken / vegetable / any broth
- 100 ml heavy cream
- 5 tbs olive oil
- Salt and black pepper
- Some parsley
[Note: Some individuals from certain regions may find 2 whole garlic heads too pungent for them. Based on a sample size of 15 Japanese adults, 1 whole garlic head works just fine for them.]
1. First, diced the onions, garlic and leeks. Heat up a large pot, add in olive oil. Put it the diced ingredients and thyme. Stir gently over low flame for 15 minutes. Avoid browning the ingredients. This process is known as sweating.
2. Peel off the skins of the potatoes and diced into small cubes. Put them into the pot when the cooked ingredients softens (15 minutes later). Also add in the broth and season with some salt and pepper. Simmer on low heat for 20 – 25 minutes. You do not need to close the lid.
3. After a long simmering process, pour in the heavy cream to thicken the soup. Mix for approximately 2 minutes. Pour the soup into a blender and start blending.
4. Pour the blended soup out into the pot again. Set it on low heat. Sprinkle in some parsley. Do some tasting and final seasoning. Mix well. Serve it onto a bowl and slurp them!
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