Roasted Garlic Onion Soup
- 4 Full heads garlic (bulbs not individual cloves)
- 3 Cups low sodium vegetable broth
- 1/4 Yellow onion, diced
- 1/2 Avocado, sliced (to garnish)
- Olive oil
- 1 TBS fresh lemon juice
- Onion powder, ground thyme, sea salt and pepper to taste
Directions: Preheat oven to 325 degrees. Chop off the top 1/3 of each garlic head carefully, trying to keep the bulbs as intact as possible (leave husk on). Arrange garlic in a baking dish with the exposed parts face up and drizzle them with olive oil. Cover with foil and bake for one hour. Soak onions in 8.0-8.5 pH Chanson alkaline ionized water for 10 minutes. Add chopped onions to baking dish with garlic and bake an additional 30 minutes, allow to cool. Squeeze garlic out of husks and discard husks. Add all ingredients except avocado and spices to blender and blend. Transfer to pot and heat approximately five minutes and add spices. Pour in soup bowls and garnish with avocado.
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