Vegan Roasted Garlic and Almond Soup | CUESA

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Vegan Roasted Garlic and Almond Soup

Source:

Robert Murphy Chapell, Capay Canyon Ranch

Serves 8

INGREDIENTS

6 whole heads garlic
Sea salt and freshly ground black pepper, to taste.
4 tablespoons extra-virgin olive oil
1 tablespoon non-dairy buttery spread (I like Earth Balance)
2 large onions, sliced thin
½ cup dry plain breadcrumbs - not seasoned
1 cup blanched almonds (no skins)
8 cups vegetable broth
Baguette, cut into 8 slices
8 tablespoons extra-virgin olive oil
½ bunch parsley

PREPARATION

  1. Preheat oven to 350°F. Slice garlic heads in half width-wise and season with salt and pepper. Place cut sides down in heavy baking dish coated with 2 tablespoons of the olive oil. Roast in oven for 20-25 minutes or until soft. Let cool then squeeze the cloves out of the skins. (Should make about 1 ½ cups.)  Melt butter in a heavy large sauté pan and sauté onions over medium-high heat until they begin to soften and turn translucent, about 7-10 minutes. Reduce heat and continue cooking until they turn golden brown, about 20 minutes. Season with salt and pepper and set aside.

  2. Spread breadcrumbs and almonds on a dry baking sheet and bake until golden brown, about 12 minutes. In food processor (or blender), process almonds and breadcrumbs until very fine. Remove to a mixing bowl.  Puree onions and garlic together in food processor (or blender) until smooth and creamy. Set aside.  Bring veggie broth to a boil in large saucepan. Reduce heat and simmer about 5 minutes. Add 2-3 cups of the hot broth to a blender with the almonds and breadcrumbs and blend until very smooth and creamy, about 4 minutes. Scrape this mixture into a bowl and whisk in the garlic and onion puree, incorporating to make a smooth paste. Add the mixture to the sauce pan of simmering stock and season with sea salt and pepper. Strain if it looks chunky. Keep warm on very low heat until ready to serve.

 

Optional: Brush the baguette slices with about 3 tablespoons of olive oil on both sides and toast them in the oven, about 6 minutes, then let cool.  Place parsley and remaining 5 tablespoons of olive oil in blender and blend for 3-6 minutes on high, making a bright green oil.  Ladle soup into warmed bowls and float a toasted baguette slice on top. Drizzle two teaspoons of parsley oil over each. Serve immediately.

 

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