3 Reviews

The tastiest soup I have ever had. More people need to try this recipe!! I used less organic garlic cloves because I know the tend to be stronger, I used avocado oil as I understand it's healthier to heat than olive oil, organic potato (I think a mix of red and yellow), organic carrots peeled of differnt colours, for the onions I used 1 small organic purple onion and organic leeks as that is what I had on hand, organic celeriac from our local weekly organic basket, organic parsnip, grey sea salt, freshly ground black pepper, in place of the heavy cream I mixed some lebneh (a Middle Eastern cream cheese, like very thick yogurt) with water. I didn't use any thyme actually. It was even better the next day! I sure will make this again insha Allah (God willing).

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UmmBinat December 01, 2013

Great recipe Sharon! I don't like blending soups much so served in the original chunky style and it tasted fabulous. I ate along with some Garlic Rosemary Bread (Easy Garlic Rosemary Bread for the Bread Machine) for an extra garlic fix.

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Peter J April 29, 2006

Garlic lovers, this is a soup you'll LOVE! It is certainly my sort of soup! The only change I made to this fabulous recipe was to add half wine and half water in step two. And I used baby carrots (what I always buy) and low-fat cream. One taste and I was just so delighted that this recipe had produced a good quantity of soup but, that said, next time I'll be doubling the recipe. An exceptionally soup-er soup-erb soup. Thanks Sharon so much for posting this wonderful, wonderful recipe.

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bluemoon downunder March 21, 2006
Cream of Garlic Soup With Root Vegetables