Kills all known germs and keeps vampires away….garlic and red onion soup
- 7 small garlic bulbs topped and tailed and the skin removed.
- fresh rosemary sprigs
- fresh thyme sprigs
- 1 red onion, skin removed and quartered
- 2 tablespoons of porridge oats
- 1 medium sized potato chopped into small cubes
- 300ml of cashew nut milk
- 500ml of vegetable stock
- Olive oil
Directions
Turn the oven onto 180 degrees C and heat up.
Place the garlic bulbs whole with the red onion quartered into a baking dish. Add fresh rosemary sprigs and thyme sprigs to the roasting dish, and liberally pour over the olive oil. Mix the oil and herbs with the garlic and onion until they are all well coated.
Roast in the oven for 40 minutes and then allow to cool.
Add the garlic bulbs, red onion, and whatever is left of the olive oil from the baking pan into a soup maker. Add the chopped potato, cashew nut milk, vegetable stock, and porridge oats.
Cook for 21 minutes in your soup maker on the blend option and it doesn’t get much better than that for a lovely warming creamy soup.
