Garlic Soup (Vegan)
Submitted by loxye
Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.
YIELD
8 servingsPREP
45 minCOOK
1 hrsREADY
2 hrsThree entire bulbs of garlic. That’s not a typo. The cloves get simmered, mashed, and pureed into a smooth base that’s surprisingly sweet and mellow once cooked, nothing like the sharp bite of raw garlic. This soup is built on that transformed garlic flavor, backed by pearl barley, wild rice, chunked potatoes, and sliced mushrooms for a bowlful that sticks with you.
No stock needed, just water. The garlic puree, soy sauce, vegetable stock powder, and all those aromatics (thyme, rosemary, dill) build enough depth on their own. The barley and rice release starch as they simmer, naturally thickening the broth into something silky.
This soup genuinely tastes better the next day. Make it a day or two ahead and the garlic mellows further while all the herbs and grains fuse together into a deeper, rounder flavor.
Chef Tips
- Use fresh garlic only. Dried minced garlic won’t give you the same sweet, roasted quality after simmering
- Simmer the garlic cloves first, then mash and blend before adding anything else. This creates the flavor base everything builds on
- Cook the barley and wild rice for 15 minutes before adding the vegetables so the grains get a head start on softening
- Add the mushrooms with the rest of the vegetables. They’ll release their liquid into the broth and add earthy depth
Variations
- Roast the garlic cloves in the oven first for an even sweeter, caramelized flavor
- Add a can of white beans for extra protein and creaminess
- Stir in a handful of fresh spinach or kale in the last 5 minutes of cooking for color and nutrition
Ingredients
Directions
This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor.
It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced.
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.
This soup tastes best if made a day or two in advance to give the flavors a chance to blend.
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