50 Garlic Soup Or: 50-ish Feel-Much-Better Garlic Super Soup www.RoamingRosie.com

Ingredients:

5 bulbs of garlic (about 50 cloves) Olive oil 2 Tbsp. coconut oil 1 large Vidalia (sweet) onion, diced 1 tsp. ground black pepper 1/4 tsp. salt 1/2 tsp. cayenne pepper 2 tsp. chopped fresh thyme 4 cups chicken stock 1 cup coconut milk Croutons (optional)

Preheat oven to 350°F. Cut top third off of the garlic bulbs. Place on a pan and drizzle with olive oil. Gently cover pan with tented foil and roast until garlic is golden brown and tender, about 45 minutes.

In a large saucepot, melt coconut oil (or butter). Add in diced onions, salt, and pepper, and cook over medium until onions are soft and translucent, about 8 or 10 minutes.

Squeeze the garlic out of the bulbs into the pot with the onions. This is easier to do once they’ve cooled slightly (not right out of the oven). Add cayenne. And more pepper, if desired. Stir to combine.

Stir in the chicken broth and thyme and let simmer for 20 to 30 minutes.

Remove pan from heat and using a stick immersion blender, puree the soup until smooth. (You can use a traditional blender, too, working in batches, but this step isn’t completely necessary is you don’t have a blender. Or are too sick to be bothered with it.)

Stir in coconut milk and bring back to a gentle simmer for a few minutes.

Serve warm, sprinkling crusty croutons on top just before eating.