Roasted Garlic Bisque

The following recipe was created by Tara Delagado-Vicedo, a Certified Holistic Health Coach, Lupus Conqueror, and founder of Lupus Wellness.  For more information visit: www.lupuswellness.com

If you suffer from Lupus, then you most likely have chronic inflammation. Our diet plays a huge role in balancing our inflammatory response and reducing pain associated with autoimmunity. Eighty percent of our diet should include anti-inflammatory foods. Here’s one recipe I personally love. Not only does it contain anti-inflammatory properties like turmeric, cayenne, ginger, and garlic, but it also has anti-microbial properties with the garlic, onions, and coconut milk– which are great during cold and flu season. 

This soup is packed with so many health benefits. I know you’ll love this recipe just as much as I do! 

Roasted Garlic Anti-Inflammatory Bisque

Serves 4

Prep Time: 10 minutes

Cook Time: 80 minutes

 Ingredients

2 large garlic bulbs

2 tablespoons olive oil

2 tablespoons organic unsalted butter (1/4 stick)

½ teaspoon cayenne powder (or ¼ teaspoon depending on spice preference)

3 tablespoons of fresh ginger 

1 tablespoon of turmeric powder

2 ¼ cups sliced onions (yellow or white)

1 ½ teaspoons chopped fresh thyme

½ cup coconut milk

3 ½ cups organic vegetable broth

4 lemon wedges 

Step 1: Preheat oven to 350F. 

Step 2: Separate garlic cloves from both bulbs. Place first separated bulb of garlic in small glass baking dish, keeping peel on. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 40 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl. 

Step 3: Meanwhile, remove peel from second garlic bulb, dice cloves, and set aside. 

Step 4: Melt butter in heavy large saucepan over medium-high heat. Add onions, ginger, thyme, turmeric and cayenne powder. Cook until onions are translucent, about 6 minutes. Add roasted garlic and diced raw garlic. Cook for 3 minutes. 

Step 5: Add vegetable broth, cover and simmer until garlic is very tender, about 20 minutes. 

Step 6: Let cool for 30 minutes. Working in batches, puree soup in blender until smooth. 

Step 7: Return soup to saucepan. Add coconut milk and bring to simmer. Avoid boiling (coconut milk tends to coagulate). Season with sea salt and pepper for flavor. 

Squeeze juice of 1 lemon wedge into each bowl, serve, and enjoy! 

Caution: If you suffer from liver or gallbladder issues, it’s recommended to take bile salts prior to consuming fats (even healthy fats such as coconut milk). Bile salts assist your body in processing and breaking down fats so that you can easily digest them.