Garlic soup

Since ancient times garlic has been used to treat flu, indigestion, respiratory diseases, as well as varieties of viruses.  This spring, when the weather is cool and your body is prone to colds and flues, make yourself a bowl of this garlic soup.  Light, yet satisfying it is filled with vitamins and herbs to help you recharge in the middle of flu season.


3 tablespoon olive oil
2 heads of garlic, 1 peeled and 1 left whole
1 medium leek. white and light green parts chopped (could be substituted by 1 medium onion)
2 celery ribs, coarsely chopped
1 medium parsnip, cubed (could be substituted by 1 medium carrot)
4-5 tablespoons chopped fresh herbs: I use a mix of parsley, cilantro, dill, basil, and mint, but feel free to use any herbs you like
1 tablespoon curry powder
4 cups vegetable broth
salt and pepper


soup pot
small skillet

• Preheat the  oven to  250 degrees (Fahrenheit).  Wrap the unpeeled garlic head in foil and place on the oven rack.  Roast for 20-30 minutes or until garlic is soft.
• Mince 3/4 of the remaining garlic head.  In a soup pot, heat 2 tablespoons of oil.  Add leek and garlic, saute for 2-3 minutes.
• Add celery and parsnip.  Saute for 3-5 minutes, until the vegetables become a little bit soft.
• Add curry and stir the mix throughout.  Add the fresh herbs and broth.  Bring to a boil over high heat, then reduce heat and simmer, covered for 20-30 minutes.
• Meanwhile, peel roasted garlic and mash it into puree.  Add roasted garlic to the soup.
• When the soup is ready, puree it in batches, using a food processor or blender.  Return pureed soup to the pot and reheat.
  For an extra garlicky punch:
• Slice the remaining garlic.  In a skillet, heat up 1 tablespoon of oil and fry garlic chips until golden brown.  Add salt and sprinkle on the soup before serving.

Makes 4 servings.

Recipe: Anya Sokolovskaya
Photography: Eric Gloutnay