Garlic is one of my very favorite flavors. I love to use it in soups, salads and just about everything else I cook in the savory range. I especially love just simple, roasted garlic on toast! YUMMY! But Garlic also has several health benefits. 

According to, garlic can: 

  • Contains almost every trace mineral and mineral compounds needed for daily, healthy living
  • Can reduce cold symptoms by up to 70%
  • Helps reduce high blood pressure
  • Improves cholesterol levels and improves heart health
  • Contains antioxidants that may help reduce the risk of Alzheimer’s Disease and Dementia
  • Helps improve athletic function
  • It May help you live longer
  • It May help detoxify heavy metals from the body
  • It May help improve bone health

Aside from all of those wonderful benefits, Garlic just plain old tastes great and is super easy to use, whether you roast it, toast it, or just use it raw. 

Yesterday, after battling a sinus infection that has now survived two rounds of antibiotics and a three-time-per-day Neti pot routine, I decided it was time to dive into one of my favorite” get well” recipes – Roasted Garlic Soup.

Note: Don’t be intimidated by the amount of garlic. In the end, the flavor is more nutty and sweet than pungent. 

The most time-consuming part of this recipe is just preparing the ingredients, and even that doesn’t take very long!  The soup can also be made completely vegan and dairy-free if you prefer, so there’s no excuse NOT to try it. 

So here’s what you need: 

  • 50 cloves of garlic, half unpeeled, and half peeled
  • 4 cups vegetable stock
  • 2 Leeks, trimmed of the dark green stalks and roots, washed and thinly sliced
  • 2 Ribs of celery, washed and thinly sliced
  • 1 bunch fresh parsley
  • ½ cup Extra Virgin Olive Oil, divided
  • 1 medium sweet or yellow onion, sliced very thin
  • 2 Tablespoons unsalted butter (May substitute a good vegan butter)
  • 2 cups heavy cream (may substitute a good, rich nut milk or oat milk + 2 teaspoons arrowroot or another thickener)
  • 1 tablespoon Turmeric
  • 1 tablespoon raw honey
  • Juice of ½ a lemon or 2 tablespoons lemon juice
  • Non-iodized, Kosher sea salt
  • Black pepper to taste
  • Cilantro or Parsley to garnish
  • A drizzle of either EVOO or Avocado Oil

Here’s how you do it: 

  1. Place half the garlic cloves, separated from the bulb but not peeled in a glass oven proof pan, coat with half the olive oil, and sprinkle generously with sea salt. Toss around in the oil to completely coat, cover tightly with aluminum foil, and roast in the oven at 400 degrees Fahrenheit for 30 – 40 minutes or until fork-tender and done.
  2. Peel the other garlic cloves but do not slice or dice them
  3. In a large dutch oven or pot heat the remaining olive oil and butter over medium heat until completely melted. Add the sliced onions and sweat until they are tender and translucent
  4. Add the leeks and celery and continue to cook until they are tender and translucent
  5. Remove the roasted garlic from its skins and add it and the uncooked garlic cloves to the pot along with the parsley
  6. Stir in the turmeric, and vegetable stock. Cover and cook over low heat for 40 minutes, stirring occasionally
  7. Add the lemon juice and honey, and stir well. 
  8. Add the cream or nut milk with a thickener, stir well, simmer for another 5 minutes.
  9. Remove from heat and blend in a blender or using an immersion blender until smooth and creamy
  10. Ladle into bowls and garnish with a sprinkle of cilantro or parsley, a drizzle of EVOO or Avocado oil and lemon juice, and serve with a good, hearty bread