Garlic Soup with Beef Bone Broth

Everyday Maven
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Servings 4
Ingredients
Recipe Ingredients:

Roasted Garlic

  • 30 cloves garlic medium to large
  • 1/2 cup extra virgin olive oil
  • 10 sprigs fresh thyme
  • 1 pinch Kosher salt
  • 1 pinch freshly ground black pepper

Soup Base

  • 1/4 cup extra virgin olive oil
  • 5 cloves garlic roughly chopped
  • 1 medium sweet onion, peeled and roughly chopped
  • 2 1/2 tsp. Spanish smoked paprika sweet
  • 2 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 pound frozen cauliflower florets
  • 4 cups Pacific Foods Organic Beef Bone Broth
  • 10 sprigs fresh thyme

Topping

  • 1 handful watercress leaves
  • 1 pinch Spanish smoked paprika sweet
  • 1 drizzle roasted garlic oil from roasting the garlic
Instructions

Roasted Garlic

  • Preheat oven to 350F. Add 30 garlic cloves to a small oven-safe dish. Top with 1/2 cup extra virgin olive oil, 10 sprigs of fresh thyme, and a pinch of kosher salt and black pepper. Cover with tin foil and roast, undisturbed, for 40 minutes.
  • Once garlic is done roasting, carefully remove from oven and cool for 5 to 10 minutes. Use a slotted spoon to remove garlic and set aside to add to soup. Allow oil to cool and store in a covered glass jar. Use up in salad dressing, marinades or for cooking within 2 to 3 days.

Soup

  • While garlic is roasting, heat a large soup pot over medium heat. Once hot, add 1/4 cup extra virgin olive oil. Add roughly chopped sweet onion and remaining garlic cloves along with salt, paprika, and black pepper. Sauté for 6 to 8 minutes, stirring frequently.
  • Add in cauliflower florets and stir to coat with spices.
  • Add Pacific Foods Organic Beef Bone Broth and 10 sprigs of fresh thyme. Bring to a boil. Once boiling, cover, immediately reduce heat to a simmer and for 15 minutes.
  • Remove from heat and add roasted garlic cloves to the pot. Use an immersion blender to carefully purée the soup until it is completely smooth.
  • Serve topped with a drizzle of the roasted garlic oil, a sprinkle of smoked paprika and some fresh watercress leaves and ENJOY!