- 3 bulbs garlic
- 1 tablespoon olive oil
- 1 large onion
- 1 large carrot
- 2 tablespoons coconut oil
- 1/2 stalk broccoli, plus leaves
- 4 leaves kale, coarsely hopped
- 1 cup fresh dill, plus more for garnish
- 1 bulb's fennel fronds, chopped (only the hairy parts)
- 4 cups water
- 1/2 tablespoon tumeric
- 1/2 tablespoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 cup apple cider vinegar
- 2 tablespoons tamari
- 1/4 cup lemon juice
- 1 heaping tablespoon coconut yogurt
- 1/4 cup nutritional yeast
2. Meanwhile, in a large pot combine chopped onion and carrot and coconut oil; sauté until the onion is translucent, about 5 minutes. Add the remaining vegetables, spices, herbs, water, apple cider vinegar, lemon juice, and tamari. Bring to a boil and simmer for 20 minutes until the vegetables are soft. Let the soup mostly cool, at least 15 minutes, off the stovetop.
3. When the garlic is cool enough to handle, squeeze the roasted cloves into the bowl of a food processor. Add a splash of water and blend until smooth. I threw in a few of the roasted skins for flavor, but you don't have to.
4. When the liquid is cool, blend with the garlic in batches, adding the coconut yogurt and nutritional yeast in proportion to the number of batches you blend.
5. Divide soup into bowls and serve at room temperature. Top with a fresh dill sprig or other spices of your choice.
Also by Jennifer: One Pot Soba Noodle and Turnip Bowl
Related: Sweet Potato Apple Soup
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Photos: Jennifer Kurdyla