This soup is a surprising explosion of flavors in your mouth and a health explosion of dense nutrients for your cells! This dish is sweet and savory at the same time and won’t leave you wanting anything more. Make an extra large batch as it will go fast!
2 summer squash
1/2 a head of cabbage
3 celery stalks
1 whole head of roasted garlic
1 can of coconut cream
4 cups of turkey or chicken bone broth
1 tablespoon dried rosemary
1 tablespoon dried parsley
1/2 teaspoon apple cider vinegar
squeeze of 1/2 a lemon
cut the top of the garlic head off and place it on a piece of foil. Cover in olive oil and sprinkle with salt. Wrap it up and bake in the oven for about thirty on 400.
Roughly chop all veggies (this is a blended soup so don’t spend time perfectly chopping). Place them all in a large pan with olive oil salt and pepper. Sauté on high until soft and cooked down. Add in dried herbs lemon, acv, bone broth and coconut cream. Bring to a boil and then turn down heat to a simmer and cook for about thirty minutes. Add in roasted garlic once all the veggies are soft and ready for blending:) I used an emmersion blender but feel free to throw this in your blender as well! Serve and enjoy!!! I served this alongside my dairy and gluten free Cesar salad! Recipe on the blog:)
One thought on “Roasted garlic, Rosemary and Carrot Cream Soup”
Great flavor! I love the roasted garlic and the creaminess of the soup. Never missed the dairy!