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Garlic Head Soup

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Submitted by bumble

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

YIELD

12 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Three whole bulbs of garlic sounds aggressive on paper, but here they get a 15-minute simmer in water first, which softens the bite into something rounded and almost sweet. Mash them and run them through the food processor before they go back into the pot. That’s where the body of the broth comes from. No oil, no dairy, just garlic doing its quiet work.

The barley and wild rice get a 15-minute head start so they’re already softening when the vegetables join. Russet potatoes, carrots, celery, mushrooms, and a heavy chop of onion build the rest of the bowl. Tamari instead of soy sauce keeps it gluten-free without losing depth.

Thyme, rosemary, dill, and parsley round it out. Adjust the dry seasoning blends to taste; the recipe calls for Spike and Vegit, but any all-purpose herb-salt mix will land in roughly the same place.

Kitchen Tips

  • Don’t skip the food processor step for the garlic; it’s what makes the broth feel rich without any added fat
  • Toss the mushrooms in during the last 15 minutes so they hold texture rather than going limp
  • Pearl barley keeps a satisfying chew; quick-cook barley turns mushy
  • Salt at the very end, after the tamari has done its work, to avoid oversalting

Variations

  • Add white beans for extra protein and a creamier finish
  • Stir a handful of chopped kale or spinach in during the last few minutes
  • Swap vegetable broth for some of the water for deeper savory backbone

Ingredients

3 3
QUARTS QUARTS WATER *
3 3
EACH EACH GARLIC BULB
peeled *
½ 118
CUP ML PEARL BARLEY
4 4
LARGE LARGE ONIONS
chopped
4 4
EACH RUSSET POTATOES
peeled, chunked *
4 4
LARGE LARGE CARROTS
peeled, sliced
3 3
EACH EACH CELERY
sliced
1 5
TEASPOON ML THYME *
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
ground
1 15
TABLESPOON ML SPIKE *
2 10
TEASPOONS ML VEGIT *
2 30
TABLESPOONS ML VEGETABLE STOCK
powder
1 237
CUP ML MUSHROOMS
fresh, sliced
2 10
TEASPOONS ML SEASONING MIX
organic *
1 15
TABLESPOON ML PARSLEY FLAKE
dried
2 10
TEASPOONS ML DILL WEED
dried
1 5
TEASPOON ML SALT
1 5
TEASPOON ML SALT
4 4
SMALL EACH RUSSET POTATOES
chunks *

Directions

Place 2 cups of the water in a large stock pot.

Add the whole garlic cloves and cook over medium heat for 15 min.

Remove the garlic cloves and mash them thoroughly before processing.

Blend in a food processor. Add the remaining 2½ qts water the barley and the wild rice.

Bring to a boil cover and simmer for 15 min.

Add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30 to 45 min.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 62 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 421mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 82% Vitamin C 10%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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