Sickness (and vampire) Fighting Creamy Garlic, Sweet Potato and Avocado Soup

Garlic soup. One of my favorite soups from my former restaurant. They were all my favorites, we rocked our soups. But something about the idea of a few dozen garlic cloves, some bread and water combining to make a super creamy, sickness fighting soup that warms the cockles.

The garlic soup urge hit me the other day after feeling a tickle in my throat - but I'm currently staying away from gluten so I needed a substitute for the bread.  Scrounging around my kitchen I found half a sweet potato, figured it might work. But it was the toasted, blended bread in the original recipe that created the creaminess, I wasn't convinced a little potato alone would cut it. So I tossed in an avocado- never hurts to add in a bit of good fat!

Absolutely delicious. Addictive really. We each ate two bowls and I wanted more. The toasting of the garlic deepens its flavor, the sweet potato offers a subtle sweetness while the avocado brings a rich and creaminess to the soup. It's again one of my new favorites; betting it becomes one of yours too.


Happy Healthy Tips: Garlic has the ability to lower blood pressure, to help prevent blood vessels from becoming blocked, it's a unique food for cardiovascular support thanks to its anti-inflammatory and anti-oxidative stress compounds not to mention its antibacterial and antiviral compounds. Eat it up!

Sickness (and vampire) Fighting Garlic and Avocado Soup

15 -17 large garlic cloves

1 cup diced sweet potatoes

1/2 cup diced red onion

2 tbls olive oil

2-4 shakes cayenne pepper

1 tsp sea salt

2 cup broth 

2 cups water

1 avocado
1/2 tsp salt, or to taste
parmesan cheese (optional topping)

Heat 1 tablespoon olive oil over medium high heat, add in the garlic, sweet potatoes and red onion. Cook for about 5-7 minutes, stirring often. The ingredients should get browned and toasted. Add in cayenne pepper and salt. 

Deglaze the pan with the broth, using a wooden spoon to scrape off any toasted bits on the bottom. Add in the water, cover and simmer for about 15 minutes or until the potatoes are softened.

Use an immersion blender to blend the soup until creamy. Blend in the avocado. Serve with a drizzle of olive oil.

If you eat cheese- the soup is stunning with a touch of Parmesan cheese.