Roasted Garlic & Coconut Soup

This sweet, savoury and creamy soup has a unique flavor and texture. The roasted garlic base is not overpowering on the palate.

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Ingredients:

• 3 heads of garlic roasted
• 2 yellow onions
• 3 spring onions
• 2 leeks chopped and cleaned 
• 2 cups/450g of chicken stock
• 1 (400ml) can of coconut milk
• 1 tsp basil (dried or fresh)
• 1 tsp dried oregano
• 1 tsp parsley
• 3 tbsp olive oil
• 1 tbsp ghee or butter

Directions:

• Chop the heads of garlic into quarters with the skin still on. Generously drizzle with olive oil and cover with foil. Heat in the oven for 45 minutes-1 hour at 170°C/350°F. 
• Chop the onions, heat in olive oil, and add ghee or butter to brown. Remove the green part of the leek, slice down the middle and wash dirt between layers. Chop the spring onions using primarily the white part. Add the chicken stock, and herbs.
• When the garlic is fragrant, remove from the oven and peel off the skin. The cloves should look golden brown. Add these to the soup, mix in the coconut milk. Simmer on medium for 15 minutes. Use the hand blender to puree the soup to a smooth consistency.