For this recipe, the sweetness of the soup comes from pre-roasting the garlic bulb in the oven. Simmering the soup on the stove increases the flavour ten-fold; if you're not pushed for time, let it simmer for 15 minutes before blending.
- 1 garlic bulb (corm)
- 1/4 cup cold-pressed extra virgin olive oil, plus extra to serve
- 1 brown onion, diced
- 3 thyme sprigs, leaves only
- 4 cups vegetable stock
- 1 lb 2 oz fresh or frozen peas
- 1 tablespoon apple cider vinegar
- Celtic sea salt and freshly ground pepper
- Handful of parsley leaves, plus extra to serve
- Preheat the oven to 200C/400F
- Cut the top off the garlic bulb, place on a baking tray, drizzle with 1 tablespoon of the olive oil and bake for 30-35 minutes.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat and cook the onion and thyme for 5 minutes.
- Add the stock, peas, apple cider vinegar, salt and pepper and bring to the boil.
- Reduce the heat to low, add the parsley and simmer gently, partially covered, for 5-10 minutes. (Cook for longer if you would like a stronger flavour).
- Remove from the heat and place in a blender.
- Remove the garlic from the oven and squeeze the garlic cloves out of their skins. Add to the blender and blend until smooth.
- Serve sprinkled with the extra parsley leaves and a drizzle of extra virgin olive oil.