Vegetarian Roasted Garlic Soup
2 heads garlic, tops and excess skin removed
1 large onion, diced
1 carrot, peeled & diced
1 stalk celery, trimmed
2 15-ounce cans cannellini beans, drained and rinsed
4 cups vegetable broth
1/2 teaspoon dried or 1/2 tablespoon fresh thyme
2 bay leaves
salt & pepper to taste
A soul satisfying flavour circus that will keep you coming back again and again.
Preheat the oven to 400 F.
Coat the garlic heads lightly in olive oil & tightly in aluminium foil. Bake until soft and fragrant, 30-40 minutes. Remove and cool.
Meanwhile, heat a little oil in the bottom of a large pot over medium-high heat. Saute the onion, carrot and celery until soft and translucent.
Add the beans, broth, and herbs and bring to a boil.
Reduce heat to low and simmer until the beans are mushy, 30-40 minutes. Season with salt and pepper and remove bay leaves.
Squeeze the pulp from the garlic into the soup.
Puree the soup with a hand blender or wait until cooled and puree in batches using a kitchen blender or food processor.
Heat and serve immediately or cool, cover and refrigerate.
A friend who had recently turned vegan was visiting me once. Prove to me vegan food can be delicious I said. This is a variation of the soup she made. I never made fun of her again. This recipe remains true to the vegetarian roots of her soup, out of respect. However, cooking the vegetables in rendered bacon fat and using chicken broth instead of veg stock adds a bit of pleasure for those who enjoy animals more for their flavour than for their company. Better yet, whisk in a few pats of butter just before serving for an extra creamy texture.