Detox soup - Naomiw

Creamy Mushroom & Roasted Garlic Detox Soup

Jan 6, 2023 Naomi Whittel

The new year brings with it that siren call of resolutions—and the usual barrage of fad diets, detoxes, and unrealistic eating plans. The truth is most of these will leave you feeling famished and fatigued, so they can easily backfire. That’s why I love this delicious Creamy Mushroom & Roasted Garlic Detox 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. Keep reading to get the recipe and learn how easy it is to make a truly satisfying and delectable soup that fits practically any dietary protocol, including keto, dairy-free, and gluten-free.

Creamy Mushroom & Roasted Garlic Detox Soup

Rated 3.3 stars by 13 users

Category

Soup

Cuisine

Healthy

Author:

Naomi Whittel

Servings

2

Prep Time

10 minutes

Cook Time

1 hour

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.

Roasted Garlic Detox Soup

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

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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.