Creamy Mushroom & Roasted Garlic Detox Soup
Creamy Mushroom & Roasted Garlic Detox Soup
Naomi Whittel
2
10 minutes
1 hours
Healthy
Soup
It’s rich, delicious, and—most importantly—filling while still being low in calories, so it supports satiety and keeps you from reaching for unhealthy, processed foods.
Ingredients
1 head garlic
3 tablespoons olive oil, divided
Sea salt and pepper, to taste
16 ounces assorted mushrooms, roughly chopped
2 tablespoons sherry vinegar
2 tablespoons tamari or coconut aminos
3 cups chicken bone broth
1 cup unsweetened coconut milk
2 tablespoons dill, roughly chopped
Directions
Preheat the oven to 400 degrees F.
Slice off the top of the head of garlic and discard, leaving the garlic cloves exposed. Place cut-side up on a large sheet of parchment paper. Drizzle with ½ tablespoon of the olive oil and season with the salt and pepper. Fold the parchment paper around the garlic head to seal and place on a sheet pan seam-side down. Transfer to the oven and roast for 45-50 minutes.
In a large pot, heat the remaining olive oil over medium-high heat. Add the mushrooms and saute for 6-8 minutes, stirring occasionally, until they release their juices and begin to brown.
Add the vinegar and tamari, scraping up any browned bits with a wooden spoon. Cook for 2-3 minutes, or until the liquid is reduced by about half.
Add the chicken broth and coconut milk. Season to taste with the salt and pepper. Stir to combine, then bring to a boil. Reduce heat and simmer for 10-15 minutes.
Once roasted, remove the garlic from the oven and squeeze the cloves from the paper casing into a food processor. Discard the paper casing. Add about ¾ of the soup to the food processor with the garlic. Blend until smooth, then transfer back to the pot with the remaining soup.
Garnish with dill and serve warm.
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