Ahead of time, halve the garlic heads crosswise, drizzle them with the olive oil and wrap in foil.
KnifeCutting boardAluminum foil
2
Roast the wrapped garlic heads in a hot oven (200°C / 390°F) 30 minutes, until the garlic is roasted and completely soft. Squeeze the roasted garlic cloves out of their skins.
OvenBakeware
3
Heat the olive oil and rest of the olive oil in a pot over medium heat.
StovePot
4
Add the onion and fry for 8–10 minutes, stirring, until the onion is soft and deep golden.
Stove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble
5
Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.
Large pot
💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
6
Bring to a boil over high heat and skim off the foam.
Stove
7
Turn down to medium-low heat and simmer uncovered 30–45 minutes.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8
Strain the stock through a fine sieve.
Fine sieve
9
Add the roasted garlic and the stock and thyme and bring to a boil.
Stove
10
Turn down the heat and simmer 15 minutes.
Stove
11
Blend with an immersion blender until smooth and creamy.
Stick blender
12
Season with salt and black pepper.
13
Serve in bowls, topped with the unsweetened soy yogurt.
14
Serve with toasted bread.
188calories
4 gprotein
19 gcarbs
11 gfat
● protein 8%● carbs 39%● fat 53%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Vegetable stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Vegetable stock →
Thyme: measured in tsp in this recipe: 1 tsp = 1 g · 101 kcal per 100 g · More about Thyme →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Sour cream: measured in tbsp in this recipe: 1 tbsp = 12 g · 159 kcal per 100 g · More about Sour cream →
🔧 Tools needed (7) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stick blender· Also works: Blender (Blend in batches in a blender; more dishes, careful with the heat)· 💡 Workaround, changes the dish: Masher (Coarse texture)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bakeware:Cast-iron pot or Baking pan or Baking sheet or Glass / ovenproof baking dish or Round pan or Baking stone (pizza stone)· one of them
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
