Roasted Garlic and Scallion Soup (Whole30 Compliant)

Cream of Scallion Soup

Yep, I made more soup today!  It had a really great flavor.  I saw a recipe not too long ago for cream of scallion soup…I’d never heard of it before and it sounded interesting.  Of course I also found a recipe for cream of garlic soup which had never even occurred to be before.  They both sounded good and I decided to combine them to see if they were good together.  I had to alter a few things, make some substitutions to turn it paleo (or primal, if you so choose), and figure out ratios of vegetable to liquid…but it turned out great!

I have another soup (or stew, or whatever it’s considered) that will be coming soon: menudo.  I have never had it; however, there was some organic, grass-fed beef tripe at the grocery store last weekend and I bought it.  Of course I also bought pig trotters and I have no idea what I’ll be doing with them yet.  I’ll keep you posted.  In the meantime, any ideas?

Roasted Garlic and Scallion Soup (Whole30 Compliant)

10 cloves garlic, unpeeled

2 tsp olive oil

salt and pepper

2 Tbsp Kerrygold

1 small onion, chopped

2 1/2 C scallions, chopped

1 1/2 C potatoes, peeled and chopped

2 1/2 C vegetable stock (or whatever mild-flavored stock you want to use)

1 15-oz can coconut milk (or 1 C heavy cream and 1 C water)

2 Tbsp fresh lemon juice

chopped scallions to garnish (green parts only)

optional Parmesan garnish (not Whole30 compliant)


1.- Preheat oven to 350.  Put unpeeled garlic in a baking dish and toss with olive oil, salt, and pepper.  Roast 30-40 minutes.  Cool and squeeze out of the skin.  Set aside.

2.- In a stockpot, melt butter over a low heat.  Add onion and scallions.  Cover and cook 10-12 minutes (until everything is soft).

3.- Add potatoes and stock.  Bring to a boil.  Turn the heat down, cover, and simmer over medium-low heat for about 30 minutes.  During the last 5 minutes, add roasted garlic (without skins).  Cool for 5-10 minutes.

4.- Puree mixture either in the pot with an immersion blender or in a regular blender/food processor.  Return soup to rinsed pan.

5.- Add the coconut milk (or cream/water) and season with salt and pepper.  Reheat slowly while stirring.  Add the lemon juice, stir, and serve topped with scallions and/or Parmesan.

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