‘Tis the (Halloween) season. In issue one of Cancer Wellness, we interviewed chef and blogger Rebecca Katz about how she crafts recipes specifically for cancer patients. In her books “The Cancer-Fighting Kitchen” and “One Bite at a Time,” Katz works to “move the needle in the right direction” toward making healthy food more accessible.
The second recipe Katz shared with us is a real knockout. “Garlic has a long list of health benefits: antibacterial, antimicrobial, anti-inflammatory, anti-vampiric,” she joked.
In the second cW Recipe video, watch our creative director, Sydney, whip up a batch of this healthy soup using the broth recipe from our first cW Recipe video. Whether you’re fighting cancer or fighting vampires, this recipe is your new go-to.
Rebecca says: “Garlic lovers will gravitate toward this soup, but I want to convince those of you who say, ‘Garlic? Eww!’ to try it. Those overwhelmed by garlic’s natural pungency will delight in how roasting transforms the garlic into a caramelized, sweet-smelling delight. In this recipe, roasted garlic is simmered in the broth, adding to the gentle mellowing. Further fortified with Yukon gold potatoes, thyme, pepper, onion, and a spritz of lemon, this nutritious soup will warm you to the teeth, so to speak.”
- 4 heads garlic, plus 2 teaspoons minced garlic
- 2 tablespoons plus 4 teaspoons extra-virgin olive oil
- sea salt
- 1 cup onion, diced
- 1 cup Yukon Gold potatoes, peeled and finely diced
- 1 teaspoon minced fresh thyme, or ¼ teaspoon dried
- ¼ teaspoon black pepper
- 3¼ cups broth (we recommend Katz’s Magic Mineral Broth recipe found in issue one of Cancer Wellness, page 4)
Cut the tops off the heads of garlic and discard. Drizzle each head with 1 teaspoon of olive oil, then sprinkle with a pinch of salt. Wrap the garlic in parchment paper in one bundle, and then wrap in aluminum foil. Bake for 45 to 50 minutes; the aroma will tell you when it’s ready. The flesh should be soft and golden brown. Remove from the oven to cool.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the minced garlic, potatoes, thyme, pepper, and ¼ teaspoon of salt and sauté for 5 minutes. Pour in ¾ cup of the broth to deglaze the skillet, stirring to loosen any bits stuck to the pan. Simmer until potatoes are tender and liquid has mostly evaporated. Remove from heat. When the garlic is cool enough to handle, squeeze the flesh into a bowl and mash with the back of a spoon to form a paste.
Pour the remaining 2½ cups of broth into the blender. Add the roasted garlic and the onion mixture and blend until smooth. Transfer to a soup pot over low heat and stir in ¼ teaspoon salt. Cook just until heated through.
Taste; you may want to add a spritz of lemon juice and salt.