To know about the health benefits of this soup, see my cancerindiasupport.blogspot.com
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Ingredients:
- 26 garlic cloves (unpeeled)
- 1/2 cup fresh ginger
- 2 1/4 cups sliced onions
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) organic butter (grass-fed)
- 3 1/2 cups organic vegetable broth
- 1/2 teaspoon cayenne powder
- 26 garlic cloves, peeled
- 1/2 cup coconut milk
- 1 1/2 teaspoons chopped fresh thyme
- 4 lemon wedges
Instructions:
Preheat the oven to 350F, and in a small
glass baking dish, mix the 26 garlic cloves, 2 tablespoons olive oil and
some sea salt. Cover with foil and bake for about 45 minutes, until
garlic softens and becomes golden brown. Then, cool, and squeeze it
between fingertips to release cloves. Transfer the cloves to a smaller
bowl.
In a large saucepan, melt the butter over
medium-high heat, and add the ginger, onions, thyme, and cayenne
powder. Cook for about 5 minutes, until the onions become translucent.
Add the roasted garlic and 26 raw garlic
cloves. Cook for 3 minutes, pour the vegetable broth, cover, and simmer
for 20 minutes. Next, pour the coup in the blender and blend until it
becomes smooth.
Then, return it to the saucepan, add the
coconut milk, bring to simmer, and season with sea salt and
pepper. Before you serve it, squeeze the juice of 1 lemon wedge into
each bowl. Enjoy!
source- preventdisease.com
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