Cooking has become my favorite procrastination tool. Instead of working on an article I need to turn in tomorrow, I decided to make garlic soup. Garlic is great this time of year when we need a little immune boost. And I don’t know about you, but I can always use help keeping the vampires away!

This particular recipe is also a great source of protein and fiber.


* 1- 2 tbsp of olive oil
* 2 heads garlic
* 1 small shallot
* 1 small sweet onion
* 1 can white cannelinni beans
* 1 potato
* salt and white pepper to taste
* fresh thyme
* 2 cups vegetable broth


* Peel the garlic and place the cloves in a roasting pan or dish. Coat with a tsp or so of olive oil and cover. Roast for about 40 minutes at 350.
* Peel and cube the potatoes.
* Add remaining olive oil to soup pan and heat. the oil starts to shimmer, add the onion and shallot. Cook for about a minute.
* Add the potatoes and then the beans.
* Add the vegetable broth. Bring mixture to a boil and then reduce heat to medium-low. Cover and cook until potatoes are soft—about 20 minutes.
* When the garlic cloves are done, add them to the soup. Stir.
* Blend thoroughly with a hand mixer or blender. I used an immersion blender.
* Return to stove. Season with salt if desired, and pepper. Throw in some fresh thyme.
* Cover and cook over low for another 20 minutes or so.

Serves 2-3

Enjoy. I’m serving this with sauteed zucchini, roasted asparagus, and either whole wheat fusilli with spinach, broccoli and parmesan or whole wheat pita and red-pepper hummus. It’s probably great with salad too!

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