Creamy Roast Garlic Soup (vegan)
This Roast Garlic Soup is packed full of flavour but is also
Servings: 4 people
Ingredients
- extra virgin olive oil
- 6 heads garlic
- salt and pepper
- 6 tbsp non-dairy butter
- 125 grams plain flour
- 750 millilitres vegetable stock
- 1 tbsp dried mixed herbs
- 100 millilitres non-dairy cream e.g. Elmlea plant based cream
- 1 bunch fresh parsley
- 1 lemon juice only
- croutons optional
Instructions
- Pre-heat your oven to 190C / 375F / gas mark 5.
- Cut the tops off of the garlic heads and remove any loose papery skins.
- Put the garlic heads into an oven dish and drizzle with the olive oil and season with salt and pepper.
- Cover with foil and place in the centre of the oven making sure that the foil isn't touching the tops of the garlic.
- Roast the garlic for 1 hour 15 minutes or until the garlic is soft.
- Leave the garlic to cool before squeezing the soft, caramelised garlic cloves into a bowl.
- Next, melt the non-dairy butter on a medium heat in a large, heavy bottomed saucepan.
- Mash the garlic until it forms a paste then add to the melted butter.
- Cook the butter and garlic for 5 minutes until they have combined.
- Add in the flour and stir well to form a roux.
- Pour in the vegetable stock slowly, stirring as you go.
- To get a super smooth soup, transfer to a blender and blitz on high for 2-3 minutes or until there are no lumps. Return the soup to the pan and add in the dried mixed herbs. (Alternatively use a stick blender and blitz in the saucepan).
- Bring the soup to a simmer and cook for 15 minutes.
- Turn the heat to low and stir in the cream.
- Season to taste then let simmer for a further 10 minutes.
- In the meantime, finely chop the parsley.
- Add the parsley to a small bowl along with the lemon juice and roughly the same volume of olive oil.
- Whisk the parsley, olive oil and lemon juice mix.
- Serve the soup and drizzle over the parsley oil.
- Finally top with croutons if desired.