Don’t be afraid of the garlic in this recipe. It seems like a lot, but you’ll be roasting the garlic bulbs in the oven, which dampens the intense garlicky flavor. Roasting garlic actually makes it nuttier and sweeter. This soup also contains miso, which is a known probiotic that encourages the production of beneficial gut bacteria. A healthy gut is one of the best ways to keep the body and immune system healthy, so get to slurpin’ this soup already!
- Prep Time:10m
- Cook Time:1h
- Total Time:1h 10m
- Serves: 4 servings
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
- 2 heads of garlic
- 2 tbsp. olive oil
- 6 c low sodium vegetable broth
- 3 1/2 tbsp. white miso
- 4 c kale, thick stems removed and chopped
- a pinch of sea salt
- pinch of red pepper flakes, to garnish
- sliced green onions, to garnish
- lemon wedges, for serving
- Preheat your oven to 400º F and remove the outer most peel of the garlic bulbs. Cut off the tops and place the bulbs, cut side up, on a large piece of tin foil.
- Drizzle one tablespoon of olive oil on each bulb and then enclose the bulbs by wrapping the tin foil. This helps to steam the garlic as it roasts in the oven. Place the foil pack in the oven and bake for 45-50 minutes.
- Remove once the time elapses, unwrap the foil, and let the garlic cool for 10 minutes.
- Squeeze the garlic into a large pot over medium heat, and try not to get any garlic peels in the pot. Smash the garlic with a wooden spoon and then add the vegetable broth. Bring to a boil and then reduce the heat to low.
- Stir in the miso and kale, cover the pot, and let it simmer for about 5-10 minutes. Taste and season with sea salt and red pepper flakes as needed.
- Ladle the soup into bowls and top with sliced green onions and lemon wedges. Enjoy!