Vampire Slayer Soup

‍Vampire Slayer Soup

Recipe Adapted From Rebecca Katz Kitchen

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It’s Spooky Season which means it’s time for a holiday recipe– Vampire Slayer Soup!! This recipe is packed with garlic to keep those monsters away! This recipe has been adapted from Rebecca Katz Kitchen. If you try out this recipe, be sure to tag us on social media! (@CaseSpecificNutrition).

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Prep: 20 min | Cook: 1 hour | Total: 1.5 hours

Serving Size: Serves 4

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Ingredients:

• 4 heads garlic 
• 4 TBSP extra virgin olive oil 
• 1 cup diced yellow onion 
• 2 tsp minced garlic 
• 1 cup diced gold potatoes
• 1 tsp fresh thyme (or ¼ tsp dried)
• 3 ½ cup vegetable broth (or water) 
• Pinch of salt and pepper

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Directions:

1. Preheat oven to 4000F 
2. Cut the tops of the garlic and discard. Drizzle each head of garlic with olive oil and salt. Wrap the garlic in parchment paper and then wrap it in aluminum foil. Bake for 45-50 minutes. The flesh should be soft and golden brown. Remove from the oven and cool. 
3. Heat 4 TBSP of olive oil in a skillet over medium heat; add the onion and a pinch of salt and sauté until translucent (4-5 minutes). Add the minced garlic, potatoes, thyme, and ¼ tsp of salt and sauté for 5 minutes. Pour in ¾ cup of broth to deglaze the pan, stirring to loosen any bits that got stuck. Simmer until potatoes are tender and the liquid has mostly evaporated. Remove from the heat. 
4. When the garlic is cool enough to handle, squeeze the flesh into a bowl and mash to form a paste 
5. Pour the remaining 2 ½ cups of broth into the blender add the roasted garlic and the onion mixture and blend until smooth. Transfer to a soup pot over low heat and stir in ¼ tsp sea salt. Cook just until heated through.