Wednesday, January 6, 2016

Roasted Garlic and Parsley Soup {AIP, Paleo, Whole 30}

a simple AIP friendly soup recipe full of garlic goodness, plus tons of nutrient dense veggies
Have you tried taking a picture of a bowl of white soup? Soup has to be one of the hardest things to photograph....well soup (and babies or animals that won't sit still, but difficult for very different reasons).

Considering how much I LOVE soup, you would think that I would have mastered the art of soup photography, but I haven't. I've even thought that I should take a class or something.




Anyway, enough about my inability to take a decent picture of a bowl of soup. I promise this soup tastes so much better than the pictures will lead you to believe. Make it. Eat it. Take a picture if you want. :)


This soup starts with 50 cloves of garlic. Actually I didn't count them putting them in the pot, but just used a storage container I had full of peeled garlic cloves, and as I was cooking I moved them around and counted and there were exactly 50. WEIRD! Well, there were 50, but only 48 ended up in the soup as I ate 2. Sorry!!

(TIME SAVING TIP: if you can get already peeled garlic cloves, to me it's worth the money to not smell like garlic all day and to not have to peel them)

Assuming you're not following a low-FODMAP diet, garlic is a great thing to include in your meal plan because it's been shown to lower blood pressure, help fight cardiovascular disease, fight off colds, plus it's high in antioxidants. Combine garlic with parsley which is high in iron, and add in some bone broth and this soup is a powerhouse.

So, let's get on with the recipe...



Roasted Garlic & Parsley Soup Serves: 3-4 Time: 55 minutes (less than 10 minutes hands on)  Ingredients: 2 T olive oil 50 cloves garlic (give or take a few) Medium head of cauliflower - or a large bag of frozen cauliflower (750 grams) 3 cups bone broth 1 1/2 - 2 cups water a bunch of parsley 1-2 t salt (pink himalayan or sea salt) OPTIONAL - canned salmon, cooked mussels, flaked pieces of cooked salmon, crab meat, shredded chicken, etc.

Roasted Garlic & Parsley Soup
Serves: 3-4
Time: 55 minutes (less than 10 minutes hands on)

Ingredients:
2 T olive oil
50 cloves garlic (give or take a few)
Medium head of cauliflower - or a large bag of frozen cauliflower (750 grams)
3 cups bone broth
1 1/2 - 2 cups water
a bunch of parsley
1-2 t salt (pink himalayan or sea salt)
OPTIONAL - canned salmon, cooked mussels, flaked pieces of cooked salmon, crab meat, shredded chicken, etc.

Method:
- heat olive oil in a large stock pot over a low to medium heat
- add garlic cloves and let them slowly cook for 30 minutes - shake the pan or stir occasionally to keep them from burning. Cook until they are golden brown and soft (should be able to squish with the back of a spoon)
- add cauliflower (chopped in florets), broth, water & salt
- bring to a boil and simmer until cauliflower is soft (about 20 minutes)
- use an immersion blender to blend until smooth and creamy
- chop parsley and stir in 
- taste and season with more salt if needed (depends on your broth)
- OPTIONAL: for a meal in one bowl, stir in one of the optional proteins listed above. I enjoy it with mussels as the garlic and parsley with the mussels makes me think of eating a bit bowl of steamed mussels with garlic butter)

***This recipe was shared on the Phoenix Helix AIP Roundtable