Cream of Garlic Soup

Easy Cream of Garlic Soup, a natural remedy for cold and flu. Soothing and flavorful, this vegetarian soup is ready in well under 30 minutes. A hearty, fortifying garlic soup recipe made with sautéed garlic along with potatoes and celery.  It’s healthy, it’s filling, creamy and so simple, so much better than ready-made soups. A great soup for the chilly winter ahead.

This cream of garlic soup is the best you can get in winter. It has got a delicate texture and flavor, and hits the spot every single time. Unlike raw garlic, which is pungent to say the least, the cooked garlic looses that sharpness a bit. This soup is great served with chopped green onions, crumbled bacon or a dollop of sour cream to really take it up a notch.

Make a big soup pot full of this healthy Cream of Garlic soup and scare away colds all winter. The recipe freezes well. Perfect alone or as the base for other soups! Garlic is an herb with remarkable medicinal properties – and it tastes great, too. It acts as a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It’s also a powerful germicide and may even protect against some carcinogens.

Serve this with some crusty English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.

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Cream of Garlic Soup

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Easy Cream of Garlic Soup, a natural remedy for cold and flu. Soothing and flavorful, this vegetarian soup is ready in well under 30 minutes.

• Author: Going My Wayz
• Prep Time: :15
• Cook Time: :15
• Total Time: :30
• Yield: 2-3 1x
• Category: Soup
• Method: Stove Top
• Cuisine: Romanian
• Diet: Vegetarian

Ingredients

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• 3 heads of garlic
• 3 medium potatoes
• 1 celery stalk
• 3 cups vegetable stock (broth)
• 3 tbsp Greek yogurt
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• parsley to garnish
• 1 tsp olive oil
• 1 tsp butter

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Instructions

1. Peel and slice the garlic.
2. In a pan, heat up the oil and butter, add the garlic, and stir for about one minute, so that the garlic can soften a bit.
3. Peel and chop the potatoes and celery, add them to the pan together with the vegetable stock and cook for 15 minutes, or until the vegetables are tender.
4. Transfer everything to a blender, and blend until smooth.
5. Add one spoonful of soup to the yogurt, mix well, then add a few more spoonfuls until the yogurt is warm.
6. The yogurt can now be added to the soup. Mix well, season with salt and pepper, and garnish with parsley.
7. Serve hot!