Ingredients
1 cup per serve
- 26 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 2 tablespoons Butter
- 1/2 teaspoon cayenne pepper
- 10 cm fresh ginger, cut into 2mm coins. fresher better - peel if skin is woody.
- 4 onions, halved
- 1.5 teaspoons fresh thyme, leaves only
- 26 cloves garlic, peeled
- 125 grams coconut milk
- 825 grams water
- 1.5 tablespoons TM vegetable stock concentrate
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 175 degrees celsius
Place 26 garlic cloves unpeeled in small glass baking dish. Add 2 tbsp olive oil and sprinkle with sea salt.
Cover baking dish tightly with foil and bake until garlic is golden brown and tender (about 45 mins).
Cool and squeeze garlic out of skin into a small bowl.
Place onions, thyme, ginger and cayenne pepper into TM bowl.
Chop 5 seconds / Speed 7
Scrape down sides of the bowl. Add butter and cook 3 minutes / Varoma / Speed 2 with MC off.
Add roasted garlic and 26 raw garlic cloves (peeled) and cook 3 minutes / varoma / speed 2 with MC off.
Add water and stock concentrate and cook 20 minutes / 100 deg / speed 2 with MC on.
Puree for 1 minute gradually increasing the speed to 8 or until smooth. (older ginger will take longer to puree).
Add coconut milk, salt and pepper to taste and combine 4 seconds / speed 4.
Roasted Garlic
Soup
Tip
Recipe converted from //preventdisease.com/news/13/012013_Garlic-Soup-With-52-Cloves-of-Garlic-Can-Defeat-Colds-Flu-and-Even-Norovirus.shtml
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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