Mexican garlic soup

[Guest guest]

It's not raw but sounds interesting...

Printed from www.care2.com

Mexican Garlic Soup - RecipeBy Cait , Assistant Producer, Care2 Healthy Living. Simple SolutionMy parents are visiting from Florida, just recovering from the flu, and the weather here in the

American Northeast has turned chilly, so I’ve been searching for a warming, restorative soup

that would make them feel cozy and well. This is what we came up with--a savory, fragrant

soup with lots of healthy garlic and some smoky chiles for flavor and heat.

We hope you enjoy it as much as we did! Here’s the simple recipe: INGREDIENTS 3 whole heads of garlic (it sounds like a lot, but roasting it mellows it beautifully)2 tablespoons olive oil1 medium onion, thinly sliced8 cups vegetable stock1 (or 2, if you like heat) dried chipotle chiles 1/2 teaspoon ground cuminSea salt to tasteJuice of 1/2 limeStrips of toasted tortilla and avocado slices, for optional garnish 1. Preheat oven to 400F. Brush garlic heads lightly with some of the oil, place them on a rimmed baking sheet, and bake in preheated oven for about 45 minutes, until very soft. Remove from oven and allow to cool until you can handle them, then peel each clove and reserve. 2. In a heavy-bottomed soup pot, saute onion in 1 tablespoon of oil until it is golden and softened. Puree in blender along with reserved garlic, adding stock as needed to make a smooth blend. 3. Heat remaining oil in pot over high heat and add puree from blender, stirring until it begins to turn a bit darker. Add remaining stock, chile peppers, cumin, and salt to taste, then reduce heat to medium and simmer for 30 minutes.

4. Remove soup from heat, add lime juice, and stir to combine. Place tortilla strips and avocado slices, if using, in individual soup bowls, and ladle soup on

top. Serve hot. Serves 6 to 8.

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